Slow-Cooker Burgundy Beef

• 4 pounds beef top sirloin steak, cut into 1-inch cubes
• 3 large onions, sliced
• 1 cup water
• 1 cup burgundy wine or beef broth
• 1 cup ketchup
• 1/4 cup quick-cooking tapioca
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 4 teaspoons paprika
• 1-1/2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon ground mustard
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked noodles

1. In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours.
2. Combine cornstarch and water until smooth; stir into pan juices. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles.

beef top sirloin, onions, water, burgundy wine, ketchup, quickcooking tapioca, brown sugar, worcestershire sauce, paprika, salt, garlic, ground mustard, cornstarch, cold water, noodles

Taken from www.tasteofhome.com/recipes/slow-cooker-burgundy-beef/ (may not work)