Burgundy Beef With Portobella Mushrooms and Pearl Onions

Ingredients

• 2 lb. beef bottom round (I bought steak form, then cut across the grain for strips)
• 2 tbsp. olive oil
• 2 tbsp. all purpose flour (whole wheat flour works wonderfully too)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp allspice
• 1 c. burgundy wine (I used cooking wine)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 8 oz Portobello mushrooms, sliced
• 5 oz white pearl onions (can substitute large chopped onion)
• 2 cloves garlic, minced fine

Directions

Mix together wine, Worcestershire sauce, Dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat.
Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep reserved flour mixture.
Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crockpot.
Pour wine marinade with mushrooms and onions over meat. Cook on Low for 8-10 hours or High 4-5.
Remove meat, onions and mushrooms from crockpot. Remove any visible fat from liquid.
Place liquid in small saucepan over med-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms on the side.