Beef With Red Wine Gravy Recipe

Ingredients

3 pounds beef stew meat, cut into 1-inch cubes1 pound medium fresh mushrooms, halved1 medium onion, sliced1 can (10-1/2 ounces) condensed beef broth, undiluted1 cup dry red wine1 envelope brown gravy mix2 tablespoons tomato paste1/4 teaspoon salt1 bay leaf1/4 cup cornstarch1/4 cup cold waterHot cooked egg noodles

Preparation

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.