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    

Salt    

Black pepper 

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.

6  Servings