Beef in Red Wine Gravy
- Servings: 5
This hearty stew recipe is a great way to use any leftover red wine. It's a recipe that cooks all day in the slow cooker. Get it cooking in the morning and it's ready 10 to 12 hours later. Line the slow cooker bowl with a slow cooker liner and avoid having to soak and scrub your slow cooker after the meal. The food cooks faster when you remember not to lift the lid to check the food before the earliest recipe cook time. Serve over hot cooked noodles and a side dish of hot cooked peas. When you're finished, just let the slow cooker cool, remove the empty liner, and toss.
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 medium onions, cut up
- 2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce package) onion soup mix
- 3 tablespoons cornstarch
- Ground black pepper
- 1 1/2 cups dry red wine
- Hot cooked noodles (optional)
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine beef stew meat and onions; add to slow cooker with bouillon cubes or dry onion soup mix. Sprinkle cornstarch, salt, and pepper over beef and onions. Pour red wine over beef mixture in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
If desired, serve over hot cooked noodles. Cool slow cooker completely; remove liner and discard. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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