Place the onions and mushrooms in the bottom of a 4.5-qt saucepan.
Next, heat the oil in a large skillet over medium-high heat. Season the steaks generously with salt and pepper and add to the hot skillet, basting the meat on all sides, about 3 minutes; Don’t cook well.
Place the meat in the slow cooker on top of the vegetables.
Pour a few tablespoons of red wine into the hot skillet and scrape the bottom to remove the browned bits of meat. Add them to the slow cooker.
Season the beef with pepper again and add the Worcestershire sauce, red wine and gravy. Cover and simmer for 6 to 8 hours.
Uncover and slowly stir into the cornstarch and water mixture. Cover and cook over high heat for another 45 min.
Serve the beef chops over brown rice (as shown), buttered egg noodles, or mashed potatoes.
Enjoy !
