Portobello Beef Burgundy

Portobello Beef Burgundy
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Portobello Beef Burgundy
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Ingredients
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoons thyme
  • 1 teaspoon rosemary
  • 1/2 teaspoon pepper
  • 2 pounds stew beef
  • 3 tablespoons canola oil
  • 1 1/2 cups dry red wine
  • 1 tablespoon beef bouillon
  • 1 pound sliced baby portobello mushrooms
  • 1 pound egg noodles (cooked)
  • parsley for garnish (optional)
Servings: servings
Instructions
  1. In a large bowl, combine first six ingredients. Add beef, tossing to coat.
  2. Heat oil in a large skillet over medium heat. Brown beef in a single layer, flipping to brown all sides. When done, transfer to slow cooker.
  3. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon and bring to a boil. Transfer to slow cooker.
  4. Cover and cook on low for 7 to 9 hours, until meat is tender.
  5. Stir in mushrooms. Cover and cook on high 30 minutes longer, until sauce is slightly thickened. Serve hot over noodles and garnish with parsley if desired.
Recipe Notes

Per serving: 474 calories, 18 grams total fat (1 gram saturated fat),
28 grams total carbs, 2 grams fiber, 40 grams protein