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Portobello Burgundy Beef

Nothing feels light about this rustic dish! Each bite is filled with mushrooms, beef and carrots wrapped in a savory, Burgundy-flavored sauce. This is comfort food at its finest! Melanie Coleman - Walnut Creek, California
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    4 servings


  • 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon dried marjoram, divided
  • 1/2 teaspoon salt, divided
  • 1 beef top round steak (1 pound), cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 2 cups sliced baby portobello mushrooms
  • 3 garlic cloves, minced
  • 3 medium carrots, cut into 1/2-inch slices
  • 1 can (14-1/2 ounces) reduced-sodium beef broth, divided
  • 1/2 cup Burgundy wine or additional reduced-sodium beef broth
  • 1 bay leaf
  • 4 cups cooked egg noodles


  • Place 1/4 cup flour, 1/2 teaspoon marjoram and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown beef in oil.
  • Add mushrooms and garlic; saute until mushrooms are tender. Stir in the carrots, 1-1/2 cups broth, wine, bay leaf, remaining marjoram and salt. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until beef and carrots are tender.
  • Combine remaining flour and broth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve with noodles.
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Average Rating:
  • BigJohn42
    Apr 12, 2013

    No comment left

  • vwgirl9
    Nov 19, 2012

    Family loved it

  • wasoongu
    Feb 25, 2012

    Very nice weeknight meal. I served it on Valentine's day over heart-shaped pasta. My husband thought it was great. I used the extra broth instead of wine, and it still had plenty of flavor.

  • FoodFair
    Mar 5, 2010

    delicious - my husband made this one and loves it - says it's a "keeper"

  • joedebfry
    Feb 9, 2010

    The flavor was very good but the meat was a little tough. Next time I'll use another cut of meat.

  • KWhitehead
    Jan 22, 2010

    Flavor was very good, and the portion size is nice. My only complaint is that the round steak was a little bit tough. I may try swapping out the cut of meat next time.