Crock Pot Beef With Mushroom and Red Wine Gravy

Total Time
12hrs 10mins
Prep 10 mins
Cook 12 hrs

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

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


  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.
Most Helpful

5 5

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)

5 5

5 5

How absolutely simple this was to make. . .served it over pasta. . ..Great flavor. I used beef stew meat, one onion, reduced the wine by 1/4 cup and cooked on low for 7 hours. Because of the reviews, I cut the beef into smaller pieces and reduced the wine slightly. If you use flour instead of cornstarch, you may need a bit more flour to thicken.
Next time, I'll make just as described. My husband loved it but said that the mushrooms lost their flavor. I might try adding them later next time.
Thank you for a really good meal.