INGREDIENTS
- 1/4c red wine
- 2c beef broth
- 1.5-2lb grass-fed stew beef
- 3-4 carrots, peeled and chopped
- 1 portobello mushroom, chopped
- 1/2 sweet onion
- 2 shallots
- 1 Tbsp dry mustard (alternative – use grainy mustard from your fridge)
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 tsp dry basil
- 1 Tbsp cornstarch
- salt and pepper to taste
DIRECTIONS:
Mix together cornstarch and 1/2 c broth in separate bowl so is doesn’t clump. Then place all ingredients in crock pot for 6-8 hours. Serve over rice or egg noodles.
You may also like to thicken the sauce with more cornstarch if it isn’t to your liking. 
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