A hearty and flavorful slow-cooked steak dish with mushrooms and onions, perfect for a comforting meal.
Season the beef steaks with sea salt and black pepper, then lightly coat each side with all-purpose flour.
Ensure the steaks are evenly coated with flour for a nice texture.
Place the seasoned steaks at the bottom of the slow cooker.
Arrange the steaks in a single layer for even cooking.
Slice the red onions and green onions, then layer them over the steaks.
Use fresh onions for the best flavor.
Pour the condensed beef broth and dark beer over the onions and steaks.
Ensure the liquids cover the steaks for even cooking.
Brush the portabella mushrooms with olive oil and place them on top of the mixture in the slow cooker.
Brushing the mushrooms with oil helps them retain moisture.
Sprinkle the red wine vinegar over the ingredients in the slow cooker.
The vinegar adds a tangy flavor to balance the richness.
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
Cooking on low heat ensures tender and flavorful meat.
Transfer the cooked steaks and mushrooms to a serving platter and pour the gravy over them.
Serve immediately for the best taste and texture.
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