Crock Pot Beef With Mushroom and Red Wine Gravy

mary winecoff's Note:

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

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

Ingredients:

Servings: 6

• 1 1/2 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) package beefy onion soup mix (one envelope)
• 3 tablespoons cornstarch
• salt and pepper
• 1 1/2 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.

Reviews

[Ann Chef #1510921]

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.

[BluEyedCookette]

I used a chuck roast instead of the stew beef and just cut it at serving time into chunks.. It fell apart anyway while cooking so I just pulled the meat apart. Delicious blend of flavors and it made one delicious meal for us! About half way through cooking time I added potatoes and carrots to have with the roast. Yummy!