Prep 5 mins
Cook 4 hrs
"The perfect was to use leftover wine"
- 1 1⁄2 lbs beef stew meat
- 1 coarsely chopped onion
- 3⁄4 cup beef broth
- 1⁄2 cup red wine
- 2 tablespoons cornstarch (optional)
- Trim fat from meat and cut the meat into 1-inch pieces. Place the meat and onion into slow cooker. Add wine and 1/2 cup of broth.
- Cook on high for 3-4 hours.
- To make gravy, heat remaining broth in microwave for 30 seconds. Add cornstarch and stir until blended. Add this to the slow-cooker. Cover and cook 15 minutes more.
This was a little bland to me, but I'm thinking I could tinker with it some. Good base recipe.