Beef Burgundy

2 slices bacon – cooked and chopped
2 pounds sirloin tips cut into small cubes (one inch or so)
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
1 beef boullion cube, crushed
1 cup red wine (Burgundy if you have it)

2 tablespoons corn starch
2 tablespoons water
4 ounces fresh mushrooms (optional)

Chop up the bacon and sirloin tips and cook them in a skillet for several minutes along with the garlic clove (make it two cloves if you like garlic flavor). While the meat is cooking, put everything else together except for the mushrooms, corn starch, and water in the crock pot and stir it. Dump in the entire contents of the skillet, stir the mixture, and set it on low. Leave for work. Come home, mix together the corn starch and water, pour that in, add the mushrooms, and kick it up to high for 15 final minutes. Serve.