Red Wine-Marinated Sirloin

"In ‘Slow Cooker: The Best Cookbook Ever’ by Diane Phillips"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs 5mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes