Slow Cooker Beef Pot Pie

• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 medium chopped onions
• 3 beef bouillon cubes
• 3 large carrots sliced 1/4 inch thick
• 3 large celery slicks sliced 1/4 inch thick
• 1 16 oz. pkg. frozen green peas
• 1 pre-sliced pkg. fresh mushrooms
• 4 tablespoons cornstarch
• salt and pepper, to taste
• 2 cups dry red wine
• 1 pkg. of pre-made pie crust

1. Place the beef mixture in a 3 1/2- or 4-quart slow cooker.
2. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all.
3. Cover and cook on low-heat setting for 10 to 12 hours. (Or, cover and cook on high-heat setting for 5 to 6 hours.)
4. Pre-heat oven to 425 degrees
5. Put pie crust on bottom of large round baking dish.
6. Fill with meat mixture. Place second pie crust on top and seal by pinching the two crust together. Cut slits in top of pie crust for steam to vent.
7. .Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

beef stew meat, onions, carrots, celery slicks, frozen green peas, fresh mushrooms, cornstarch, salt, red wine, crust

Taken from www.epicurious.com/recipes/member/views/slow-cooker-beef-pot-pie-52748491 (may not work)