• Prep Time: 30 Minutes
  • Cooking Time: 7-1/2 hours
  • Serves: 6 Servings

Portobello Beef Burgundy Recipe

Category: Beef, Main Dish

 Ingredients List

  • 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

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 reserved 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.

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