Beef with Red Wine Sauce

This weekend, I made one of Dean's favorite recipes (at his request!) This is a big, hearty dish that guys really like plus it has a nice presentation for company. It's an oldie but a goodie. The original recipe cooks in a crockpot for 6 hours but I speed it up on the stovetop.

Ingredients:
2 pound boneless beef chuck roast, cut into 1-inch pieces
1 pound fresh mushrooms, halfed
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
Garnish: chopped fresh parsley





















Put the first 3 ingredients in a large dutch kettle. Whisk together the brown gravy mix, beef broth, red wine and tomato paste.





















Pour over the beef and vegetables and add the bay leaf. Cook on low for 2 to 3 hours.





















That's it....super easy! Serve over noodels and garnish with parsley.






















Once again, this recipe comes from Southern Living.

Have fun,