Ingredients2 h 40 m servings 337 cals
- Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil; cook until stew meat is browned and garlic is golden, about 10 more minutes.
- Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves; add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour; reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 337 calories; 16 g fat; 10.3 g carbohydrates; 29.3 g protein; 80 mg cholesterol; 1259 mg sodium. Full nutrition
ReviewsRead all reviews 7
I did this in the crockpot, so I only added 1 cup of water plus the cup of wine. Hooray for a no 'cream of yuck' soup recipe! I wanted our sauce thick (that doesn't happen in the crockpot) and...
My family enjoyed this. I followed the review of Arizona Desert Flower (thank you!) and made slight modifications. I did not brown my beef or sauté the onions (I didn't have the time nor do I ...
I followed the recipe closely except for the following, I used low sodium soy sauce, low sodium brown gravy mix, did not add any additional salt and added green peppers. I found it to be rather ...
Since I wanted a thicker sauce, but cooked it in a slow cooker, I only used 1 cup of water. The sauce was still a little thin, so I stirred 1 tablespoon of cornstarch in a tablespoon of water, ...
Really liked this recipe. Glad there's leftovers. Will make this again.
Made this on a cold, rainy day in the crockpot, my guys gave it a thumbs up when served over noodles as suggested. As noted by others, it is a bit watery so in my case I simply added an additio...