2 pounds beef bottom round, cubed
2 tablespoons flour
1/4 teaspoon allspice
1 cup burgundy wine
1 tablespoon Worcestershire sauce
1 tablespoon good quality Dijon mustard
8 ounces sliced Portobello mushrooms
5 ounces white pearl onions
2 cloves garlic, chopped
2 tablespoons quick-cooking tapioca (to thicken)
In a large bowl, mix together wine, Worcestershire sauce, Dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat. In a medium bowl, mix together the flour, salt, pepper and allspice. Roll cubed beef in flour mixture. In a large pan heat olive oil, brown meat on all sides. Transfer to slow cooker, sprinkle with tapioca. Pour wine/mushroom mixture over meat. Cook on low for about 8 hours.
Hi Rachel — Love your site, which I discovered yesterday. My husband and I are making this but just realized that the tapioca isn’t included in the cooking directions (just the ingredients). We’re going to pour off the liquid (it’s been cooking for about two hours) and will add in the tap. and then pour it back in, but wanted to mention this for future reference. Thanks! P.S. Coconut and lime are two of my favorite things… Bath and Body Works’ Coconut and lime verbena body wash is awesome and I can’t wait to try your coconut lime macaroons!