Beef in Red Wine

3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, halved
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
Hot cooked egg noodles or rice

Place first 3 ingredients in a 6-quart slow cooker.

Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.

Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles or rice.