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We were just in the deep south, sipping a chilled white wine while baring our arms in short sleeves. However, upon returning home, the onset of winter made itself known, with plummeting temperatures, gray skies and snow predicted in the forecast.

We were definitely in need of a warm, comforting meal, along with the oversized sweaters, scarves and thick socks we donned to keep warm and cozy.


slow cooker beef burgundy

2 pounds of beef sirloin tips, cut into 1-inch pieces

1 (8-ounce) package sliced fresh baby portobello mushrooms

1 (10 3/4-ounce) can of cream of mushroom soup

1/2 cup red wine

1 (1-ounce) envelope dry onion soup mix

1/8 teaspoon pepper

Stir together beef tips, mushrooms, cream of mushroom soup, red wine, onion soup mix and pepper in a lightly greased slow cooker.

Cover and cook on HIGH for 4 hours or until beef is tender, stirring once after 2 hours.


Recipe adapted from Southern Living