Beef w/Red Wine Sauce

By á-71

Ingredients

• 3 lb boneless beef chuck roast, cut into 1 inch pieces
• 1 medium onion, sliced
• 1 lb fresh mushrooms, halved (cremini or baby bellas)
• 1 1.61 oz packets brown gravy mix (or two 0.8 oz packets)
• 1 10.5 oz can low sodium beef broth
• 1 C red wine
• 2 tbsp. tomato paste
• 1 bay leaf

Preparation

Step 1

1. Brown meat on all sides over medium-high heat. Drain fat.

2. Add onion and mushrooms and stir well.

3. Whisk together gravy mix, beef broth, red wine and tomato paste and pour over the beef.

4. Add the bay leaf and let bubble for a few minutes.

5. Continue to cook on low for at least an hour.

6. Remove the bay leaf and serve over mashed potatoes or egg noodles. Turn the heat up during the last 5 minutes or so to thicken the sauce.

* This can also cook in a slow cooker and no browning of the meat is necessary.