Beef With Red Wine Sauce


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


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