Burgundy Beef With Portobello Mushrooms and Pearl Onions
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Serves/Makes: 4
Ready in: > 5 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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