1 1/2 pound beef stew meat, cut into 1-inch cubes 2 medium chopped onions 2 beef bouillon cubes OR 1 envelope onion soup mix 3 tablespoons cornstarch salt and pepper, to taste 1 1/2 cup dry red wine hot cooked noodles (optional)
Place the beef and onions in a 3 1/2- or 4-quart slow cooker.
Add bouillon cubes or dry soup mix. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all.
Cover and cook on low-heat setting for 10 to 12 hours. (Or, cover and cook on high-heat setting for 5 to 6 hours.) Serve over hot cooked noodles, if desired.
Nutritional data has not been calculated yet.
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