1-1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
2 medium onions, cut up
2 beef bouillon cubes or 1 envelope (1/2 of a 2.2-ounce package) onion soup mix
3 tablespoons cornstarch
1-1/2 cups dry red wine
Hot cooked whole wheat pasta (optional)
Place the beef and onions in a 3-1/2- or 4-quart slow cooker. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve over pasta.