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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 - Tasteofhome.com Community
  • Total Time
    Prep: 10 min. Cook: 6-1/4 hours
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1-1/2 cups: 437 calories, 17g fat (6g saturated fat), 141mg cholesterol, 783mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 47g protein.

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