Brown the ground beef in the skillet with chopped onion; drain and place in slow cooker. Stir in salt, garlic powder, Worcestershire Sauce and flour. Add water, bouillon granules, and red wine. Mix well.
Cover and cook on LOW 2 to 3 hours. Meanwhile, cook shells according to package directions and drain. Add cooked pasta, mushrooms, and sour cream to the slow cooker;stir to mix ingredients. Turn control to HIGH; cover and cook 15 minutes longer.
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