Crockpot Beef Burgundy

2 slices bacon, chopped
Flour, for dredging
2 pound sirloin tip or round steak, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
1 cup Burgundy wine
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
1/4 pound fresh mushrooms (optional)

Cook bacon in large skillet for several minutes; remove and set aside.

Coat meat cubes with flour and brown on all sides in bacon drippings.

Combine meat and next 7 ingredients in crockpot. Cover and cook on LOW for 6-8 hours, until meat is tender. Turn control to HIGH and add cornstarch dissolved in cold water.

Cook on HIGH 15 minutes longer. Also, add mushrooms during last 15 minutes, if desired.

Serve over hot, cooked noodles or rice.

Serves 6.

Freezes well.