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




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