Are you kidding me? Temps are in the 30’s and 40’s all week that’s too cold for Texas haha. I swear if my palm trees die again I’m not gonna be a happy person! Gonna have to win a big prize from a contest to replace them instead of getting a fun new kitchen toy. Fingers crossed that won’t happen, but I like the warmer weather. I know that’s not very cold to some of you that get much lower temps, I really don’t know how ya’ll do it. Hubby has wanted to live in a colder climate, but I vetoed that idea, this chick isn’t shoveling snow! Alright I got my venting out now on to some yummy soul warming food. I really like this recipe because it’s easy, my only change is we had to add some of my hubby’s 5 spice seasoning to it to kick it up a notch.


Beef with Mushrooms and Red Wine
(Adapted from Family Circle)

Printer Friendly Version

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)

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.


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.


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.


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.


Pin It on Pinterest

Share This