Monday, January 29, 2018

Beef in Red Wine Gravy for Slow Cooker

Beef In Red Wine Gravy
This is the perfect Slow Cooker Recipe to feed a crowd. I particularly like this one when I'm not quite sure how many guests I'm having - it seems to be a bit "stretchy." : )  It's a perfect dish to put on in the morning before I leave for Church to serve guests when we come home. Then, I just need to prepare the side dishes.

Our meat-eating guests highly praise it. For myself and other vegetarians, I don't try to prepare a "stew" to substitute - I just serve lots of good side dishes.

I usually double the recipe and put it in my larger slow cooker. but a single batch can be made in a regular sized slow cooker. I like to make a double batch and portion it into 2 zippered type freezer bags set down into a plastic box.to prevent drips.  (Two freezer bags give me the flexibility to serve it twice to a smaller group, or once to a larger group - it also allows for quicker defrosting.) Then I pop it in the freezer. One to two days before using it, I bring it down to the fridge to defrost. Then, on Sunday morning I pour it into the Slow Cooker before leaving for Church.
Beef in Red Wine Gravy


I originally got this from the Better Homes & Gardens So Easy Slow Cooker Cookbook, but adapted it slightly.

Beef in Red Wine Gravy
Regular Batch
In 3.5 or 4 quart (serves 6), combine
Layer in bottom of cooker
1 large onion, cut in crescents
Add
1 ½ pounds beef stew meat
Stir together and pour over the top (will about cover the meat)
2 beef bouillon cubes with 1 teaspoon Onion Powder OR 1 envelope onion soup mix
3 Tablespoons Cornstarch or Tapioca Starch
Salt, pepper
1 ½ cups dry red wine (1/2 bottle) (I used Cabernet Sauvignon)
1/2 teaspoon dry rosemary, crushed
Cover and cook 10-12 hours on low, or 5-6 hours on high
Serve over hot noodles


Beef in Red Wine Gravy
Double Batch 
Layer in bottom of cooker
2 large onions, cut in crescents
Add
3 pounds beef stew meat
Stir together and pour over the top (will about cover the meat)
3 beef bouillon cubes plus 1 1/2 teaspoons Onion Powder, OR 1 1/2 envelopes onion soup mix
1/3 Cup Cornstarch or Tapioca Starch
Salt, pepper
1 Bottle dry red wine (I used Cabernet Sauvignon)
1 teaspoon dry rosemary, crushed
Cover and cook 10-12 hours on low, or 5-6 hours on high
Serve over hot noodles

Here are the perfect sides to accommodate both Vegetarian and Omnivores:
Noodles and or Rice
Wonderful Wednesday
Modest Monday 
This is How We Roll
Encouraging Hearts & Homes
Home & Garden Thursday




1 comment:

  1. Congratulations! Your post was my feature pick at #WWBlogHop this week. Visit me at https://www.marilynstreats.com on Tuesday evening to see your feature! All hosts choose their own features from the comments left on their blog so be sure to stop by and see your feaure. I invite you to leave more links to be shared and commented upon. Please be sure to leave your link number or post title so we can be sure to visit!

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