Print Options

Back to Portobello Beef Burgundy >

Include these items:

Select reviews >

Taste of Home Logo

Portobello Beef Burgundy

 Portobello Beef Burgundy
Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef—loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce—are sure to have your guests asking for seconds of this potluck pleaser!
6 ServingsPrep: 30 min. Cook: 7-1/2 hours


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 pounds beef sirloin tip steak, cubed
  • 2 bacon strips, diced
  • 3 tablespoons canola oil
  • 1 garlic clove, minced
  • 1 cup Burgundy wine or beef broth
  • 1 teaspoon beef bouillon granules
  • 1 pound sliced baby portobello mushrooms
  • Hot cooked noodles, optional


  • In a large resealable plastic bag, combine the first six ingredients.
  • Add beef, a few pieces at a time, and shake to coat.
  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain. In same skillet, brown
  • beef in oil in batches, adding garlic to last batch; cook 1-2
  • minutes longer. Drain.

2 of 2

Portobello Beef Burgundy (continued)

Directions (continued)

  • Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to
  • loosen browned bits from pan. Add bouillon; bring to a boil. Stir
  • into slow cooker. Stir in reserved bacon. Cover and cook on low for
  • 7-9 hours or until meat is tender.
  • Stir in mushrooms. Cover and cook on high 30-45 minutes longer or
  • until mushrooms are tender and sauce is slightly thickened. Serve
  • with noodles if desired.
  • Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without noodles) equals 321 calories, 15 g fat (3 g saturated fat), 100 mg cholesterol, 552 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.