Beef with Mushrooms and Red Wine

Beef with Mushrooms and Red Wine
This main-dish recipe is fork-tender after slow cooking all day. Red wine broth gently flavors the chuck steak, green beans, and mushrooms.
Makes 4
Prep 15 m
Cook 13 m
Slow Cook 450 m
Slow Cook (low) or 5.5 hours (high)



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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.
Nutrition Information for Beef with Mushrooms and Red Wine
Servings Per Recipe: 4
Per Serving: 420 mg sodium, 4 g fiber, 5 g sat. fat, 75 mg chol., 16 g Fat, total, 23 g carb., 28 g pro., 383 kcal cal.