Wednesday, January 12, 2011

Beef with Mushrooms and Red Wine


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)

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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.



  1. Just browsed your blog. I am looking forward to trying some recipes.

  2. Thanks for taking a look, let me know if you try any!

  3. Looks delicious! And so easy to make. Have you ever tried this recipe using portabellas? Their meaty texture would go perfectly with the beef. Thanks for sharing!
    - Brittany

  4. Brittany- I didn't even think about using portabellas, I will try that next time I make this dish. Thanks for the tip!

  5. Looks fantastic. Us meat-a-tarians would like that at our house.

    With the temp and wind chill, it's in the teens today here in Mississippi.