Makes 6 servings
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, halved
1 (1.61-ounce) package brown gravy mix
1 (10-1/2-ounce) can beef broth
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
1 . Place first 3 ingredients in a 6-quart slow cooker.
2 . Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.