Crock Pot Beef With Mushroom and Red Wine Gravy

READY IN: 12hrs 10mins
Mandy
Recipe by mary winecoff

This is great comfort food. I serve it over thick egg noodles. Perfect for cold winter nights.

Top Review by JPsBarbie

I was very pleased with the results. This was a great alternative to regular beef stew and was easy and tasty. I did add a few cloves of garlic, pepper, and some parsley. I made it on the stove and just left it simmer for about 2 hours before adding the mushrooms and cooking for another 10 minutes. (14)

Ingredients Nutrition

  • 1 12 lbs beef stew meat, well trimmed and cut into 1 inch cubes
  • 2 medium onions, cut into 1/2 inch wedges
  • 1 (8 ounce) package baby portabella mushrooms (crimini or other mushroom may be used)
  • 1 (1 ounce) packagebeefy onion soup mix (one envelope)
  • 3 tablespoons cornstarch
  • salt and pepper
  • 1 12 cups wine, dry and red

Directions

  1. Place beef, onions and mushrooms in a 4 quart or larger slow cooker.
  2. Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste.
  3. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
  4. Stir well before serving.

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