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Beef with Mushrooms and Red Wine

Description Recipe

Prep: 15 minutes
Cook: 13 minutes
Slow Cook: 5–½ hours on HIGH or 7–½ hours on LOW

Yield: 4 servings

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
½
teaspoon salt
½
teaspoon black pepper
2
tablespoons tomato paste
3
tablespoons all-purpose flour
1
package (1 pound) frozen pearl onions
1-½
cups low-sodium beef broth
¾
cup dry red wine
¾
teaspoon dried thyme
8
ounces green beans, trimmed
6
ounces cholesterol-free egg noodles, cooked (optional)

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 ¼ 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 ½ teaspoon of the thyme. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

4. Remove lid and stir in remaining ¼ teaspoon each salt and pepper, ¼ teaspoon dried thyme and green beans. Cover and cook an additional 30 minutes. Serve on top of egg noodles, if desired.

Nutrition Facts: Calories 383; Total Fat (g) 16; Saturated Fat (g) 5; Cholesterol (mg) 75; Sodium (mg) 420; Carbohydrate (g) 23; Fiber (g) 4; Protein (g) 28

Percent Daily Values are based on a 2,000 calorie diet