Savory Saturdays: Beef in Red Wine

I am off by a day on everything this week. That’s what happens when people visit for a week, the days blend together, routines are suspended. However, this dish was too good not to post. I made this a few weeks ago when my in-laws were here visiting.

When company comes, I like to have a crock-pot meal the first night so I can focus on getting the house ready, and not what I’m going to make for dinner. Plus, then I can clean up the kitchen ahead of time and make a good first impression when they step in the door.

Dry red wine is the most important ingredient in this dish, so be sure not to use a cheap cooking wine. Choose a wine that you would enjoy drinking with your meal, like a Cabernet Sauvignon, Merlot, or Pinot Noir. I used a beautifully mellow Merlot that was gifted to me at Christmas. A little for the dish, and a little for my glass.

Beef in Red Wine
Prep: 15 minutes
Makes: 6 Servings

1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
2 medium onions, cut up
1 envelope onion soup mix
3 Tablespoons cornstarch
1 1/2 cups dry red wine
Hot cooked whole wheat pasta (optional)

  1. Place the beef and onions in a 3 1/2 or 4-quart slow cooker. Add onion soup mix. Sprinkle with cornstarch, salt, and pepper. Pour wine over all.
  2. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. If desired serve over pasta.

I cooked this on the low heat setting to be sure that the meat was tender. It makes a very saucy dish, so instead of pasta, I served it with mashed potatoes. We finished it off with a big salad and crusty french bread.

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