Ingredients
2 pounds chuck roast, cut into 1-inch cubes
1 medium onion, diced, about 1 cup
1 pkg. Crock-Pot Hearty Beef Stew Seasoning Mix
2 cups Regina Burgundy Cooking Wine or other red wine
1 ½ cups baby carrots
8 ounces mushrooms, sliced
1 cup frozen pearl onions
1 teaspoon salt
2 teaspoons cornstarch
½ cup parsley, chopped
Place meat and onions in bottom of slow cooker. Combine seasoning mix and red wine and pour over meat and onions. Add carrots, mushrooms and pearl onions. Cook on high for 4 hours or low for 8 hours. With a slotted spoon, remove meat and vegetables and set aside. Pour cooked sauce into a saucepan, reserving 1 cup in a small bowl. Add cornstarch to the reserved sauce and stir until cornstarch is dissolved. Add this back to sauce pan and stir until thickened, about 5 minutes. Add meat and vegetables and stir to coat well. Serve over noodles. Sprinkle on parsley to garnish.
Source: Crockpot
2 pounds chuck roast, cut into 1-inch cubes
1 medium onion, diced, about 1 cup
1 pkg. Crock-Pot Hearty Beef Stew Seasoning Mix
2 cups Regina Burgundy Cooking Wine or other red wine
1 ½ cups baby carrots
8 ounces mushrooms, sliced
1 cup frozen pearl onions
1 teaspoon salt
2 teaspoons cornstarch
½ cup parsley, chopped
Place meat and onions in bottom of slow cooker. Combine seasoning mix and red wine and pour over meat and onions. Add carrots, mushrooms and pearl onions. Cook on high for 4 hours or low for 8 hours. With a slotted spoon, remove meat and vegetables and set aside. Pour cooked sauce into a saucepan, reserving 1 cup in a small bowl. Add cornstarch to the reserved sauce and stir until cornstarch is dissolved. Add this back to sauce pan and stir until thickened, about 5 minutes. Add meat and vegetables and stir to coat well. Serve over noodles. Sprinkle on parsley to garnish.
Source: Crockpot