Here’s a heartwarming classic made simple in the slow cooker. Mushrooms, red wine and tender beef make an easy, elegant supper.
—DEANNA ZEWEN UNION GROVE, WI
PREP: 15 MIN. • COOK: 6 3/4 HOURS • MAKES: 10 SERVINGS
1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-in. pieces
2 medium onions, halved and sliced
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
3 cups beef stock
1/2 cup dry red wine or additional beef stock
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 1/4 teaspoons salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup cold water
Hot cooked egg noodles
Minced fresh parsley
1. In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix the next seven ingredients; pour over beef mixture. Cook, covered, on low until the meat is tender, for 6-8 hours.
2. Skim fat from the juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into the slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley.
To freeze: Omit parsley; freeze the cooled meat mixture, sauce and noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently and adding a little water if necessary. Sprinkle with parsley.