BEEF IN RED WINE GRAVY

1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut up
2 beef bouillon cubes or 1/2 of a 2 oz envelope onion soup mix
3 tablespoons cornstarch
salt
pepper
1 1/2 cups dry red wine
hot cooked noodles (optional)

Place the beef and onions in a 3 1/2 or 4 quart electric crockery cooker. Add bouillon cubes or dry soup mix. Sprinkle with cornstarch, salt and pepper. Pour red wine all over.

Cover and cook on low-heat setting for 10 to 12 hours. (Or, cover, and cook on high-heat setting for 5 to 6 hours.)

Serve over hot cooked noodles, if desired.

Servings: 6
Source: Hometown Cooking Magazine, October 2000