Portobello Beef Burgundy

Name: Portobello Beef Burgundy
Prep time: 30 min
Cook time: 7 h 30 min
Total time: 8 h
Yield: 6 servings.
Ingredients: 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

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! —Melissa Galinat, Lakeland, Florida

Ingredients

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

Directions

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.
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.
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.

Nutrition 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.

Reviews

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Average Rating:

Micklynn

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

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.