Portobello Beef Burgundy Recipe
Portobello Beef Burgundy Recipe photo by Taste of Home
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Portobello Beef Burgundy Recipe

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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!
TOTAL TIME: Prep: 30 min. Cook: 7-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 7-1/2 hours
MAKES: 6 servings


  • 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 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 cup (calculated without noodles): 321 calories, 15g fat (3g saturated fat), 100mg cholesterol, 552mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 34g protein.


  1. In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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 bacon. Cover and cook on low for 7-9 hours or until meat is tender.
  4. 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.
Originally published as Portobello Beef Burgundy in Taste of Home Christmas Annual Annual 2013, p87

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Micklynn User ID: 6845201 197169
Reviewed Nov. 27, 2013

"Very easy and very good. I used just over 2 cups of wine though to have a sauce, otherwise I followed the recipe. I served it over mashed potatoes."

jledford57 User ID: 1398179 187665
Reviewed Sep. 29, 2013

"This was a wonderful dish. It's easy to make and very tasty. My crockpot cooks fast so I used a lower setting. I did add additional wine so that I would have a sauce for my pasta. Will make it again. Thanks for a very fast recipe."

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