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

Greek Green Beans ( Fasolakia Yachni )

Baked Potatoes in the Slow Cooker 

Brussels Sprouts with Pecans 

Greek Inspired Oven Fries
Green Beans Almondine 

Rosemary Roast Potatoes in the Slow Cooker 

Veggies Vinaigrette 

Black-Eyed Pea Salad 

Fattoush 

Mediterranean Green Bean & Potato Salad 

Super Simple Salad
Tabouli
White Bean SaladCrescent Rolls, Easy, No Knead, Vegan
Dinner Rolls, Vegan, Soft & Fluffy, No Knead, Refrigerator 

Homemade Yeast Bread 

Hummus with Capers 

Chocolate Chip Cookies 

Peanut Butter Cookies 

Pineapple Upside Down Cake 

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