Thursday, March 5, 2009

Beef with Mushrooms and Red Wine

This recipe came from Family Circle Magazine and it is so good!! It was even better as leftovers! I couldn't find the pearl onions, so I just cut up half an onion. Also, I didn't use cremini mushrooms. I just used whatever was in the produce section that were already cut and I used stew beef instead of chuck steak.

  • 1 tablespoon olive oil
  • 1 pound chuck steak (1 inch thick), trimmed and cut into 1-inch pieces
  • 1 package (10 ounces) cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, shopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 package (1 pound) frozen pearl onions
  • 1-1/2 cups low-sodium beef broth
  • 3/4 cup dry red wine
  • 3/4 teaspoon dried thyme
  • 8 ounces green beans, trimmed
  • 6 ounces cholesterol-free egg noodles, cooked (optional)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add steak to skillet and cook 5 minutes, stirring occasionally, until browned. Remove with a slotted spoon to slow cooker bowl.

2. Add mushrooms and garlic to skillet and sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add flour and cook, stirring constantly, 1 minute.

3. Scrape contents of skillet into slow cooker bowl with beef. Stir in onions, broth, red wine and 1/2 teaspoon of the thyme. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

4. Remove lid and stir in remaining 1/4 teaspoon each salt and pepper, 1/4 teaspoon dried thyme and green beans. Cover and cook an additional 30 minutes. Serve on top of egg noodles, if desired.

1 comment:

Janie said...

I just wanted to comment that I made this recipe a while back, and it was HEAVENLY!!! Perfect flavor, consistency, etc. Definitely adding it to my list of regular meals!