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Slow Cooker Burgundy Beef With Portobello Mushrooms and Pearl Onions
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- #61017
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 pounds beef bottom round
2 tablespoons olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon allspice
1 cup Burgundy wine
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces portobello mushrooms, sliced
5 ounces white pearl onions
2 cloves garlic, minced fine
directions
Mix together wine, worcestershire sauce, dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat.
Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep remaining flour mixture in reserve. Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crockpot.
Pour wine marinade with mushrooms and onions over meat. Cook on Low for 8 to 10 hours or High 4 to 5 hours.
Remove meat, onions and mushrooms from crockpot. Remove any visible fat from liquid. Place liquid in small saucepan over med-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side.
added by
MicheleWln
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 15, 2005
As summer heats up here in South Texas, the idea of turning on the CDKitchen ovens becomes less and less appealing. This week, while we still wanted a hot meal for our weekly review, we opted for a crock pot recipe to keep the kitchen cooler. Unfortunately the selection of portabello mushrooms at the grocery store was less than impressive so we chose some nice fresh-looking white button mushrooms instead. The end result was still delicious. The addition of allspice in the flour was a subtle but pleasant touch. This recipe is a keeper. Simple enough for every day, but tasty enough for guests. You can dress it up or dress it down with the side dishes you choose. If you don't want to use wine in it, use a good, rich beef stock instead. Our only complaint was that we had to smell it cooking ALL day while trying to work. Job hazard?