Crock Pot Beef Burgundy


2 lbs beef stew meat, cut into bite size pieces
1 quart fresh mushrooms, cut into quarters
1 yellow onion, sliced
1 T butter
3 T Worcestershire
1 can cream of mushroom soup
1/2 package Lipton Onion Soup Mix
1/2 tsp black pepper
1 cup red wine, or beef broth
fresh pasta, cooked per package instructions (I used fettuccine)

2-3 T corn starch
1/4 cup cold water

In a crock pot, add the stew meat, mushrooms, sliced onions, butter, and Worcestershire.  Spread the cream of mushroom over top.  Sprinkle 1/2 package onion soup mix and pepper over soup.  Pour over red win (or beef broth).  Do not stir.  Cover and turn the crock pot on high.  Cook for 5-6 hours on high until the stew meat is tender.  
Note:  You can also cook in a dutch oven at 350 degrees for 2 hours.    

When ready to serve, make the thickener by stirring together the corn starch and cold water in a glass.  Add to the beef burgundy, stir well, and let simmer until thickened.  Serve over pasta.  Enjoy!