Crock Pot Beef With Mushroom And Red Wine Gravy Recipes
SLOW COOKER BEEF IN MUSHROOM GRAVY
This is from Taste of Home. It has only four ingredients, and they all go into the crockpot at once. The meat is nicely seasoned and makes its own gravy. It tastes wonderful when you serve it over mashed potatoes.
Provided by CookingONTheSide
Categories Steak
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
- Add mushrooms and onions to crockpot.
- Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
- Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.
BEEF WITH RED WINE GRAVY
Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 437 calories, Fat 17g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 783mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 47g protein.
BEEF IN RED WINE GRAVY
Make and share this Beef in Red Wine Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add beef and onion to a 4-quart slow cooker.
- Add bouillon cubes.
- Sprinkle cornstarch, salt, and pepper over beef and onions.
- Pour red wine over beef mixture.
- Cover and cook on LOW for 6-8 hours.
- Serve over hot cooked noodles.
Nutrition Facts : Calories 225.8, Fat 5.3, SaturatedFat 2.3, Cholesterol 72.8, Sodium 434.1, Carbohydrate 8.3, Fiber 0.5, Sugar 1.8, Protein 25.3
CROCKPOT BEEF IN MUSHROOM GRAVY
delicious beef in a rich mushroom gravy. Comfort food that you can put in the crock pot and forget. Great over egg noodles or rice.
Provided by fairyprincess_ky
Categories Stew
Time 6h5m
Yield 5 , 5 serving(s)
Number Of Ingredients 6
Steps:
- empty can of sprite, can of soup and soup packet into crockpot. Add onion and beef. Stir together, and cook on low for 4-5 hours. Stir contents, add frehs mushrooms and cook on high 1 hr longer. Sometimes I add a little crushed red pepper for some spice. Enjoy.
- note: For convenience you can use canned mushrooms, they can go in at the beginning. Just cook about 7-8 hrs on low instead.
RED WINE AND MUSHROOM CROCK POT ROAST BEEF
This is a recipe I created on my own. It is so simple, just prepare the ingredients, throw them in the crock pot before work and when you come home you will have the most tender roast beef you have ever eaten!
Provided by fuzzy_kitten
Categories Roast Beef
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in crock pot and season liberally with salt and pepper.
- Cook bacon in skillet until crispy.
- Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
- When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
- Set your crock pot at low for 7-8hrs.
- I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
- If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
- Remove the roast and transfer the remaining sauce to a sauce pan.
- Mix 1/2 cup of flour with 1 cup of cold water.
- Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
- Serve gravy over mashed potatoes.
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5/5 (93)Category Main CourseCuisine AmericanTotal Time 6 hrs 45 mins
- Heat a large, heavy-bottomed skillet over very high heat and swirl in 4 Tbsp cooking oil (I used extra light olive oil since it has a high smoke point). Once the skillet is blazing hot, sear and brown all of the sides of your beef roast (2-3 min per side). Watch out for splatters and wear an apron! Transfer the roast to a slow cooker.
- Saute your thickly sliced mushrooms and finely diced onions in the same skillet over medium/high heat until soft (5-7 min) then stir in the pressed garlic and saute another minute then remove from heat.
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- Heat the oil in a large skillet. Sear the roast for 2 to 3 minutes on each side to seal in the juices. Transfer the meat to the crockpot.
- In a large bowl mix the gravy packet in the cold water. Add the salt, pepper, red wine, ketchup, onion powder, worcestershire sauce, dijon mustard, and minced garlic. Whisk together.
- Add the canned mushrooms to the beef in the crockpot. Pour the gravy mixture over the meat. Place the lid on the crockpot and cook on low for 8 hours. When the meat is cooked (inner temperature 160 degrees F or higher), remove the roast from the crockpot.
- Let the meat stand for 10 minutes before slicing, to help retain the juices and to avoid shredding the meat.
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