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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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 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:
1. 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.
2. Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf.
3. 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.
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