Crockpot Beef with Mushrooms and Red Wine Gravy

This recipe is perfect for the busy evening.  You know, the one that usually follows a busy day, when at the end you really do not feel like cooking anymore?  Yes, that one.  Here’s the deal: basic ingredients, nothing fancy, you put them in the crockpot and after that busy day, you come home to a house that is smelling like someone slaved away over an elaborate meal.  All you have to do is set the table, pour the remainder of the wine in a glass, dish up and sit down.


  • 1 1/2 lbs. well-trimmed beef stew meat, cut into one inch pieces
  • 2 medium onions, cut into half inch wedges (or 1 large onion)
  • 1 package sliced fresh mushrooms (8 oz.)
  • 1 envelope beefy onion soup mix (I used Lipton)
  • 3 tbsp. cornstarch
  • salt and pepper to taste
  • 1 1/2 cups dry red wine (though not dry, I have used Cabernet Sauvignon for the dish and it comes out delish)


  • Place the beef, onions and mushrooms in a 4 qt. or larger crockpot.
  • Add the dry soup mix.
  • Sprinkle with cornstarch, salt & pepper.
  • Pour the wine over all.
  • Cover and cook on low 10-12 hours or high 5-6 hours.  (I usually check towards the lower end of those times and usually the dish is close to being done at that point already)
  • Stir well before serving.

Serve with mashed potatoes and a salad on the side.

Serves: 4-6


(Recipe by: Marieke, aka HRH Mommy)


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Published on: March 13, 2012 | Tags: , ,

11 Responses to Crockpot Beef with Mushrooms and Red Wine Gravy

  1. PB Rippey says:

    I WANT THIS RIGHT NOW!!! Sorry for shouting, but it looks so delicious. I will try and make with portobello mushrooms so vegetarian husband may eat it too. But I will miss the meat. Arrrgh!

    • Marieke says:

      Keep on shouting!! Portobello mushrooms would go great as a beef substitute. You may not have to cook it as long as you would with the beef though.

  2. Missy says:

    I have made a very similar recipe for years, and it’s fantastic as well. My recipe is the same except it calls for baby portabella mushrooms and a can of cream of mushroom soup.

  3. Eve says:

    Do you add any other liquid than the wine? Sound delish.

  4. Eve says:

    I’m looking forward to trying it! I’m assuming the wine must cook down and there’s not a bitter taste… Thank you for sharing. I’ll let you know how it turns out.

    • Marieke says:

      No bitter taste at all. And that is with me using the 2 buck Chuck from Trader Joe’s. The soup mix dissolves in the wine, turning the wine flavor into a subtle one. The alcohol obviously evaporates. Both my kids love it! Would love to hear how it turns out. Hope you enjoy it!!

  5. Corina says:

    I’m wondering if I could freeze this for the crockpot later.

    • Marieke says:

      Hi Corina!
      I have to admit I’ve never tried it, but I am sure you could freeze it to heat up later. Just make the mashed potatoes fresh and heat up the sauce. Just be careful not to “over cook” the beef in the reheating process! When you try it, let me know how it worked out.


  6. Liz says:

    This is the second time I’ve made this recipe and it’s absolutely delicious and easy! I add a tablespoon of cornstarch at the end to thicken it up a little.

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