• Cooking Time: 40
  • Servings: 6-8
  • Preparation Time: 15


This is a great comfort food on a brisk fall or winter day.


  • 2 lbs beef beef of your choice cut into 2 inch pieces
  • 1 cup beef broth
  • 1 cup red wine such as cabernet sauvignon
  • 1 8 ounce package fresh mushrooms sliced
  • 1 cup vidalia onions chopped
  • 1/8 teaspoon of black pepper or more to taste
  • 1/8 teaspoon of salt or more to taste
  • 2 tablespoons minced garlic
  • 1/2 teaspoon white pepper
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 teaspoons cornstarch
  • 1 cup cold water


  • In deep, large skillet brown beef with olive oil, garlic, black and white pepper.
  • Add onions and cook for another 2 minutes.
  • Pour broth and red wine over beef and onions and bring to a simmer.
  • Add bay leaf and simmer for 10 minutes or so to absorb flavors, adding salt and pepper to taste.
  • Add sliced mushrooms and cook until desired consistency, approximately 15 to 20 minutes.
  • Mix cold water and cornstarch in cup and spoon into skillet until desired thickness of gravy is achieved.
  • Remove bay leaf and cook and additional 5 minutes to ensure corntarch is incorporated. Stir fairly frequently.
  • If desired you can mix in a 1/2 cup of sour cream for a creamy gravy or leave alone for burgundy flavor.

Categories: Beef  Dinner  Main Dish  Stove 
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