This is my friend Shelby's recipe. She shared it with me when I was dating my husband. Todd's a meat and and pasta lover, so this recipe definitely won over his heart. I used the crock pot to make it because of this very hot summer. You can also cook it in the oven for 2 hours.
2 lbs beef stew meat, cut into bite size pieces
1 quart fresh mushrooms, cut into quarters
1 yellow onion, sliced
1 T butter
3 T Worcestershire
1 can cream of mushroom soup
1/2 package Lipton Onion Soup Mix
1/2 tsp black pepper
1 cup red wine, or beef broth
fresh pasta, cooked per package instructions (I used fettuccine)
2-3 T corn starch
1/4 cup cold water
In a crock pot, add the stew meat, mushrooms, sliced onions, butter, and Worcestershire. Spread the cream of mushroom over top. Sprinkle 1/2 package onion soup mix and pepper over soup. Pour over red win (or beef broth). Do not stir. Cover and turn the crock pot on high. Cook for 5-6 hours on high until the stew meat is tender.
Note: You can also cook in a dutch oven at 350 degrees for 2 hours.
When ready to serve, make the thickener by stirring together the corn starch and cold water in a glass. Add to the beef burgundy, stir well, and let simmer until thickened. Serve over pasta. Enjoy!