Step 1

Place mushrooms, onion, and garlic in a slow cooker.

Step 2

Pat beef dry and season with salt and pepper.

Step 3

In a large skillet or Dutch oven, heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add about half of the meat and cook until browned on all sides, about 10 minutes total. Transfer browned beef to the slow cooker. Repeat with remaining meat, adding additional oil as needed. Transfer the remaining browned meat to the slow cooker.

Step 4

Add gravy mix, beef broth, red wine, and Worcestershire sauce to the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the meat is tender.

Step 5

Serve with noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.

Step 6

Preheat oven to 275°F.

Step 7

Pat beef dry and season with salt and pepper.

Step 8

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add about half of the meat and cook until browned on all sides, about 10 minutes total. Remove meat to a plate. Repeat with remaining meat, adding additional oil as needed.

Step 9

Return all of the browned meat to the Dutch oven. Add mushrooms, onion, garlic, gravy mix, beef broth, red wine, and Worcestershire sauce.

Step 10

Cover the pot and bake for about 4 hours, or until the beef is tender.

Step 11

Serve with noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.