I needed a day like today to rejuvenate a bit. I worked some longer hours last week leading up to our first ever EdCamp Fife – a WONDERFUL day with about 200 of our staff! I didn’t set an alarm, wore sweat pants all day, took Koko on a couple of walks, sat in my recliner and watched football (almost had a heart attack during the third quarter when the Hawks almost gave the game away), and decided to test out a new recipe in the crockpot. Perfection!!
This one is a gem!! Full of great flavor and my house smells amazing!
A couple of tips:
- The recipe calls for sliced onions…I quarter up the onion and stick it in the food processor. It makes small minced onion pieces and I prefer that vs large chunks or slices.
- I used Chuck Roast as the recipe suggests, but I think it would work great with stew beef and then you wouldn’t have to take the time to cut up the meat. The Chuck tasted delish though!!
- I used Baby Bellas…those of you who’ve read my other posts won’t be surprised. They are my fave and taste amazing when paired with red meat!!
- I added a dash of red pepper flakes and garlic to the ingredients. I like things with a bit of heat and how can you go wrong with garlic?!
- My store doesn’t have gravy packets the size called for in the recipe, so I had to buy two to equal the same amount.
- I garnished with a bit of parsley and shredded parm. YUM!!!
- Next time I’ll buy a loaf of crusty bread to sop up the delicious sauce!
This recipe is very hearty and I can’t wait to make it again for company. It would serve a whole family or about six adults easily!! Would be perfectly paired with a salad, broccoli, green beans, or asparagus. …and since you’ll need some red wine for the sauce, enjoy the leftovers while you have your dinner!
Happy Crocking!!
xoxo
Beef With Red Wine Sauce (via My Recipes)
Ingredients
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, halved
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Preparation
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
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Just a Bunch of Crock 