Red Wine-Marinated Sirloin
- Ready In:
- 4hrs 5mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 4 cups Burgundy wine
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons honey
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 -4 lbs beef sirloin, fat trimmed, cut into 1-inch pieces
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 (15 ounce) can condensed beef broth
- 4 tablespoons unsalted butter, at room temperature
- 1 lb small white button mushrooms
- 1⁄2 lb white pearl onion, blanched and peeled
- 3 tablespoons all-purpose flour
directions
- Combine the wine, garlic, thyme, bay leaf, honey, salt, and pepper in a large zipper-top plastic bag.
- Add the beef to the bag; seal, and turn to coat the meat with the marinade.
- Refrigerate for at least 8 hours and up to 24 hours, turning the bag a few times during refrigeration.
- Remove the meat from the marinade and set the marinade aside, removing the bay leaf.
- Cook the bacon in a large skillet until crisp and remove it to drain on paper towels.
- Add the meat to the bacon drippings and brown on all sides.
- Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
- Add the marinade to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Transfer the contents of the skillet to the slow cooker insert and add the broth.
- Cover and cook on HIGH for 3 hours, until the meat is tender.
- Melt 2 tablespoons of the butter in a large skillet over med-high heat.
- Add the mushrooms and onions and sauté until they begin to turn golden and the liquid in the pan is evaporated.
- Set aside until ready to serve.
- Stir the flour into the remaining 2 tablespoons butter to form a paste.
- When the stew is finished cooking, skim off any fat from the top of the sauce and stir in the butter and flour mixture.
- Add the mushroom mixture, reserved bacon, and stir to combine.
- Cover and cook for an additional 15-20 minutes, until the sauce is thickened, before serving.
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