Beef with Red Wine Gravy

By Nanatimesthree

Ingredients

• 3 pounds roast, cut in one-inch cubes
• 1 pound sliced fresh mushrooms
• 1 medium onion, sliced
• 1 10-ounce can beef broth
• 1 cup dry red wine
• 1 package brown gravy mix
• 2 tablespoons tomato paste
• 1/4 teaspoon salt
• 1 bay leaf

Preparation

Step 1

Place the beef cubes, the mushrooms and the onion in a slow cooker.

In a bowl, combine the beef broth, red wine, gravy mix, tomato paste, salt, and bay leaf. Pour over meat.

Cook for 6 to 7 hours on low. Remove bay leaf.

Combine 1/4 cup cornstarch with 1/4 cup cold water. Stir until smooth. Stir into meat mixture. Cover and cook on high for 15 minutes or until thickened.

Serve over egg noodles.