I love using a slow cooker this time of year, I can prep it in the morning, and have supper taken care of. Plus the house smells like you’ve been cooking all day ha! I guess you have - sort of. But the best thing is that the flavors blend so well with the time it takes to cook, and you can use tougher cuts of meat in recipes like this since they cook for so long. That saves you money! Don’t tell anyone and they’ll never know.

If you’re not a Red Wine fan, just omit it from the recipe. It’s not necessary to the dish. Just use beef broth. The Worcestershire Sauce is. Don’t omit it. I might be known to use a bit more of it than the recipe calls for lol. I do love adding the cream to the sauce at the end. But I love that rich, creamy flavor. You choose!

Slow Cooker Beef & Mushrooms in Red Wine Sauce

• 1/2 pound sliced baby portobello (OR regular) mushrooms

• 1 small onion, halved and sliced

• 1lb Everett Beef Stew Meat or Tenderized Round Cut into smallish pieces

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons olive oil

• 1/2 cup dry red wine or beef broth

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce

• 2 tablespoons cornstarch

• 1/4 cup cold water

• Hot cooked mashed potatoes, Noodles, Rice, Zucchini Noodles or Mashed Cauliflower

Directions

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker.

• Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.

• In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes. You can stir a little heavy cream or sour cream into the sauce if you like for a slightly different, creamier and richer flavor.

Interesting Tid-Bit

-This information is from Taste of Home’s website-

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.