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Crock Pot Beef With Mushroom and Red Wine Gravy

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“This is great comfort food. I serve it over thick egg noodles. Perfect for cold winter nights.”
12hrs 10mins

Ingredients Nutrition

  • 680.38 g beef stew meat, well trimmed and cut into 1 inch cubes
  • 2 medium onions, cut into 1/2 inch wedges
  • 226.79 g package baby portabella mushrooms (crimini or other mushroom may be used)
  • 28.34 g packagebeefy onion soup mix (one envelope)
  • 44.37 ml cornstarch
  • salt and pepper
  • 354.88 ml wine, dry and red


  1. Place beef, onions and mushrooms in a 4 quart or larger slow cooker.
  2. Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste.
  3. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
  4. Stir well before serving.

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