Beef Burgundy with Egg Noodles

By nanarose

Cooking Light Slow Cooker Tonight, Oxmoor House

2012

Ingredients

• 2 pounds lean beef stew meat
• 6 tablespoons all-purpose flour (about 1 3/4 ounces)
• 2 cups (1-inch-thick) slices carrot
• 1 (16-ounce) package frozen pearl onions, thawed
• 1 (8-ounce) package mushrooms, stems removed
• 2 garlic cloves, minced
• 3/4 cup fat-free, lower-sodium beef broth
• 1/2 cup dry red wine
• 1/4 cup tomato paste
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 8 ounces uncooked egg noodles
• 1/4 cup chopped fresh thyme

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Place beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.

2. Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.