Beef With Red Wine Gravy

• 3 pounds beef stew meat, cut into 1-inch cubes
• 1 pound medium fresh mushrooms, halved
• 1 medium onion, sliced
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 cup dry red wine
• 1 envelope brown gravy mix
• 2 tablespoons tomato paste
• 1/4 teaspoon salt
• 1 bay leaf
• 1/4 cup cornstarch
• 1/4 cup cold water
• Hot cooked egg noodles

1. Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top.
2. Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf.
3. Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

beef stew meat, fresh mushrooms, onion, condensed beef broth, red wine, brown gravy mix, tomato paste, salt, bay leaf, cornstarch, cold water, egg noodles

Taken from www.tasteofhome.com/recipes/beef-with-red-wine-gravy/ (may not work)