I saw a recipe for slow cooker beef with red wine sauce at my in-laws this weekend. It looked so good and then I left the magazine after my mother in law said I could take it. I think I got all the ingredients today at the grocery. I just want to make sure. Does anyone have this issue and could post the recipe?(this month's Southern Living)
Thanks so much!
Kathleen
'04 F350 4x4, 6.0 POWER STROKE DIESEL,5 SPEED AUTO W/ 373 LS GEAR,CREW CAB LARIAT,TRUE BLUE, SINGLE WHEEL REAR AXLE,SHORT BED,HUSKEY 16K EZ-ROLLER SLIDER,PRODIGY VERSION 2.4,ROTOCHOKS,EU2000I HONDA GENERATOR,AMERI-CAMP F321QBS May the fork be with you!!!!
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
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.
I made this earlier in the week and wasn't crazy about it. It was very bland. I even added garlic and worchestershire to it to "spice it up" but it didn't help. We had enough leftover for another meal, but I threw it out. No one at my house really cared for it.
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