Ingredients
1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-inch pieces2 medium onions, halved and sliced1/2 pound sliced fresh mushrooms4 garlic cloves, minced3 cups beef stock1/2 cup dry red wine or additional beef stock2 tablespoons Worcestershire sauce2 tablespoons red wine vinegar1-1/4 teaspoons salt1 teaspoon crushed red pepper flakes1/2 teaspoon pepper1/3 cup cornstarch1/3 cup cold waterHot cooked egg noodlesMinced fresh parsley
Preparation
In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next 7 ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours.
Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley.
