“This is a bold, in-your-face recipe. The wine scent will fill your home with anticipation! Serve over egg noodles.” - by skunkarific
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil; cook until stew meat is browned and garlic is golden, about 10 more minutes.
- Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves; add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour; reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.
Nutrition
Amount Per Serving (6 total)
- Calories
- 337 cal
- 17%
- Fat
- 16 g
- 25%
- Carbs
- 10.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I did this in the crockpot, so I only added 1 cup of water plus the cup of wine. Hooray for a no 'cream of yuck' soup recipe! I wanted our sauce thick (that doesn't happen in the crockpot) and I add..." See moreed a nice flour/cornstarch/butter mixture over medium heat, and then put it back in the crockpot to keep warm and get the starch taste out. I also added about 6 ounces of mushrooms, just because I had them. Only used 2 tbsp each of worchestershire sauce and soy sauce. Omitted salt and only used 3/4 tsp total of pepper. I figured with the gravy mixture there would be salt enough without a full 1/2 cup of sodium filled soy and worchestershire. As for wine...I used a nice tempranillo. Definitely something we will enjoy around here more often!"
ILOVEBEINGAMAMA
"My family enjoyed this. I followed the review of Arizona Desert Flower (thank you!) and made slight modifications. I did not brown my beef or sauté the onions (I didn't have the time nor do I really..." See more think it's necessary, in my opinion). I cut my beef tips (or stew beef) into very small bite-size pieces and threw them in the crockpot. I chopped a sweet onion and added it to the crockpot as well as three (3) 6-oz cans of mushrooms (would've preferred fresh, but canned was all I had on hand). Used 1 cup of warm water and added a 30% less sodium packet of brown gravy mix to it. To that mixture I added 1 cup of red cooking wine, the tablespoon of minced garlic, 2 T of worcestershire sauce and 2 T of low-sodium soy sauce. Combined it all thoroughly and poured it over the beef tips, onions and mushrooms (no need to mix). Added a small amount of freshly ground pepper and freshly ground sea salt to the top. I let it cook on low all day (9 hours). Just before serving, I used a sauce pan to make a roux of melted butter, flour and a bit of cornstartch to serve as a thickening agent. Added it to the crockpot, gave it a quick stir and let it rest another 15 minutes or so. I served this over egg noodles with Brussels sprouts. Thank you for sharing the recipe!"
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