Source: dLife

Beef Stew in a red wine gravy served over whole wheat pasta.

Servings

1.5 lb Beef, bottom round roast, lean
1 large onion , coarsely chopped
2 Bouillon, beef, powdered, cube
1 pinch salt (optional)
1 pinch black pepper (optional)
1.5 cup red wine (dry red)
3 tbsp cornstarch
3 tbsp cold water (cold)
6 serving Pasta, spaghetti, whole wheat, dry (optional)

1 Remove excess fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, place meat and onion.
2 Add bouillon cubes. Sprinkle with salt and pepper (optional). Add wine.
3 Cover and cook on low-heat setting for 10 to 12 hours (or on high-heat setting for 5 to 6 hours).
4 If cooking on low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and water.
5 Stir into mixture in slow-cooker. Cover and cook about 15 minutes more or until thickened. Serve with hot cooked pasta (optional).