1-1/2 lb. boneless beef sirloin steak, cut into 1-inch pieces
1/2 t. salt
1/4 t. black pepper
2 (8-oz) pkgs. cremini mushrooms, quartered
1 C. onions, chopped
3 cloves garlic, minced
2/3 C. low-sodium beef broth
2/3 C. dry white wine
3 T. dijon-style mustard
1 T. snipped fresh thyme
1 T. butter, softened
1 T. all purpose flour
1. Sprinkle meat with salt and pepper. If desired, in a large non-stick skillet cook and stir half of the meat over med-high heat until brown. Drain off fat. Place meat in a 3-1/2 or 4-qt slow cooker. Repeat with the remaining meat.
2. Add mushrooms, onion and garlic to cooker. In a bowl stir together broth, wine, mustard. Pour mixture over meat.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. If low-heat setting, turn cooker to high-heat setting. In a small bowl stir together butter and flour. Stir in 2 T. cooking liquid to make paste. Stir in fresh thyme. Stir mixture into slow cooker. Cover and cook on high-heat setting about 30 minutes more or until mixture thickens.