°1/2 pound sliced baby Portobello mushrooms
°1 onion, halved & sliced
°1 beef top sirloin steak (1 pound), cubed
°1/2 teaspoon of salt
°1/4 teaspoon pepper
°2 teaspoons olive oil
°1/3 c dried red wine
°2 c beef broth
°2 tsp cornstarch
°1/4 c cold water
Placing mushrooms & onion in 3-qt. slow cooker. Sprinkling beef with salt & pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown the meat in batches, adding more oil as needed. Transfering meat to slow-cooker.
Add the wine to the pan, stirring to loosen any browned bits from the pan. Stirring in broth & Worcestershire sauce; pour on meat. Cook, covered, over low heat for 6 to 8 hours or until the meat is tender.
In small bowl, combine cornstarch and cold water until smooth; gradually stir into slow cooker.
Cook, covered, over high heat until sauce thickens, 15 to 30 minutes. Serve with mashed potatoes.