Beef with Red Wine Gravy

By izzie

Ingredients

• 3 lbs. beef stew meat, cut into 1 inch cubes
• 1 lb. medium fresh mushrooms, halved
• 1 medium onion, sliced
• 1 can (10 1/2 oz.) condensed beef broth, undiluted
• 1 cup dry red wine
• 1 envelope brown gravy mix
• 2 tbsp. tomato paste
• 1/4 tsp. salt
• 1 bay leaf
• 1/4 cup cornstarch
• 1/4 cup cold water
• hot cooked egg noodles

Details

Servings 6

Preparation

Step 1

Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour oover top.

Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.