Beef With Red Wine Sauce

Beef With Red Wine Sauce
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  • Garnish: chopped fresh parsley
  • Hot cooked egg noodles or rice
  • 3 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 1 (10 1/2-ounce) can beef broth
  • 1 medium onion, sliced
  • 1 cup red wine
  • 1 pound fresh mushrooms, halved
  • + 3 more ingredients
    • 1 bay leaf
    • 2 tablespoons tomato paste
    • 1 (1.61-ounce) package brown gravy mix

Place first 3 ingredients in a 6-quart slow cooker. Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.

View full recipe at My Recipes


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