Beef with Red Wine Gravy

Thanks to slow-cooker convenience, you can do a little prep in the morning and come home to this tasty entree.

—PRECI D’SILVA DALLAS, TX

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PREP: 10 MIN. • COOK: 6 ¹/₄ HOURS • MAKES: 6 SERVINGS

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3 pounds beef stew meat, cut into 1-inch cubes

1 pound medium fresh mushrooms, halved

1 medium onion, sliced

1 can (10 ¹/₂ ounces) condensed beef broth, undiluted

1 cup dry red wine

1 envelope brown gravy mix

2 tablespoons tomato paste

¹/₄ teaspoon salt

1 bay leaf

¹/₄ cup cornstarch

¹/₄ cup cold water

Hot cooked egg noodles

1. 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.

2. Combine the cornstarch and cold water until smooth; stir into the meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with egg noodles.