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Beef with Red Wine Gravy

 Beef with Red Wine Gravy
Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Community
6 ServingsPrep: 10 min. Cook: 6-1/4 hours


  • 3 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound medium fresh mushrooms, halved
  • 1 medium onion, sliced
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 cup dry red wine
  • 1 envelope brown gravy mix
  • 2 tablespoons tomato paste
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Hot cooked egg noodles


  • Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a
  • small bowl, combine the broth, wine, gravy mix, tomato paste, salt
  • and bay leaf. Pour over top.
  • Cover and cook on low for 6-7 hours or until beef is tender. Discard
  • bay leaf.
  • Combine cornstarch and water until smooth; stir into meat mixture.
  • Cover and cook on high for 15 minutes or until thickened. Serve with
  • noodles. Yield: 6 servings.
Nutritional Facts: 1-1/2 cups (calculated without noodles) equals 437 calories,

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Beef with Red Wine Gravy (continued)

Nutritional Facts: 17 g fat (6 g saturated fat), 141 mg cholesterol, 783 mg sodium, 15 g carbohydrate, 2 g fiber, 47 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.