1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup dry red wine
1 envelope brown gravy mix
2 tablespoons tomato paste
1/4 teaspoon salt
1 bay leaf
1/4 cup cornstarch
1/4 cup cold water
Hot cooked egg noodles
Description
Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top.
Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf.
Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.
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