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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 6 servings |
||
| Calories 496 | ||
| Calories from Fat 265 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.5g | 45% | |
| Saturated Fat 11.6g | 58% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 118mg | 39% | |
| Sodium 461mg | 19% | |
| Potassium 590mg | 16% | |
| Total Carbohydrate 13.8g | 4% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 3.6g | ||
| Protein 31.9g | 63% | |
Crock Pot Beef With Mushroom and Red Wine Gravy
By: mary winecoff
Dec 17, 2007
This is great comfort food. I serve it over thick egg noodles. Perfect for cold winter nights.
SERVES 6
Ingredients
- 1 1/2 lbs beef stew meat, well trimmed and cut into 1 inch cubes
- 2 medium onions, cut into 1/2 inch wedges
- 1 (8 ounce) package baby portabella mushrooms (crimini or other mushroom may be used)
- 1 (1 ounce) package beefy onion soup mix (one envelope)
- 3 tablespoons cornstarch
- salt and pepper
- 1 1/2 cups wine, dry and red
Directions
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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Featured Reviews for This Recipe
From: ~Nimz~
On Apr 19, 2009
Really enjoyed this. I used chuck roast for the beef stew meat and 1 cup beef broth for 1 cup of the wine and we loved it. I really think 1 1/2 cups of wine would have been way too much for us. Loved the combination of flavors here. I did add some extra water (about a cup) I should have added more cornstarch since I added additional water. I slow cooked this for 8 hours and that was plenty for 2 1/2 pounds of chuck roast. Served this with Vegetable Strudel 
Thanks
From: Annacia
On Apr 15, 2009
I made this awhile back and I think I should get to the review, lol. We aren't wine fans here so I used beef broth and that worked very well for this family. I put it on mashed spuds (it's a guy thing) and served it with peas and carrots. Basic but a real pleasing comfort dinner for us. Yummm!
From: Sussan
On Jan 31, 2009
Although this recipe is described as perfect for cold winter nights, I made it during a sweltering summer forAus/NZ Recipe Swap #24. Well, I found that it's perfect for hot Australian summer nights too! The only problem I found was that it needed a little more water than suggested in the recipe - I added another cup and a half during the cooking time and it was perfect. Thanks for posting, Mary. A really delicious and easy meal.
From: BluEyedCookette
On Sep 21, 2009
I used a chuck roast instead of the stew beef and just cut it at serving time into chunks.. It fell apart anyway while cooking so I just pulled the meat apart. Delicious blend of flavors and it made one delicious meal for us! About half way through cooking time I added potatoes and carrots to have with the roast. Yummy!
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