BEEF WITH RED WINE GRAVY

By curly

Ingredients

• 3 pounds beef stew meat, cut into 1-inch cubes
• 1 pound medium fresh mushrooms, halved
• 1 medium onion, sliced
• 1 cup beef broth made from reduced sodium instant beef broth granules or cube
• 1 cup dry red wine
• 1 envelope brown gravy mix
• A few dashes of Worcestershire sauce
• 1 Tbsp minced garlic
• Emeril's Essence
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/4 cup cornstarch
• 1/4 cup cold water
• Hot cooked egg noodles

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, Worcestershire sauce, Emeril's essence, garlic, tomato paste, and bay leaf. Pour over 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.