Dijon Beef and Mushrooms

Ingredients

• 1 1/2 lb. boneless beef sirloin steak, cut into 1-inch pieces
• 1/2 t. salt
• 1/4 t. ground black pepper
• 2 8 oz. package button and/or cremini mushrooms, quartered
• 1 c. chopped onion
• 3 cloves garlic, minced
• 2/3 c. low-sodium beef stock
• 2/3 c. dry white wine
• 3 T. Dijon-style mustard
• 1 T. snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1 T. butter, softened
• 1 T. all-purpose flour

Steps

1. Sprinkle meat with salt and pepper. In a large non-stick skillet, cook and stir half of the meat over medium-high heat until brown. Drain off fat.
2. Put a slow cooker liner in the slow cooker crock for easy clean up. Place meat in a 3 1/2- or 4-quart slow cooker. Repeat with remaining meat.
3. Add mushrooms, onion, and garlic to slow-cooker. In a bowl, stir together stock, wine, mustard, and dried thyme. Pour mixture over meat in slow-cooker.
4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
5. If using low-heat setting, turn slow-cooker to high-heat setting. In a small bowl stir together butter and flour. Stir in 2 tablespoons cooking liquid to make a paste. Stir in fresh thyme, if using. Stir mixture into slow- cooker.
6. Cover and cook on high-heat setting about 30 minutes more or until mixture thickens.
7. Sprinkle with fresh thyme. Serve.
8. Makes 6 servings