Taste of Home
Portobello Beef Burgundy
TOTAL TIME: Prep: 30 min. Cook: 7-1/2 hours
YIELD: 6 servings.
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
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon seasoned salt
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1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
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3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme
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1/2 teaspoon pepper
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2 pounds beef sirloin tip steak, cubed
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2 bacon strips, diced
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3 tablespoons canola oil
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1 garlic clove, minced
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1 cup Burgundy wine or beef broth
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1 teaspoon beef bouillon granules
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1 pound sliced baby portobello mushrooms
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Hot cooked noodles, optional
Directions
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1.
In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat.
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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.
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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.
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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.
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5.
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.
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