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Slow cooker beef burgundy with egg noodles
Nb persons: 8
Yield:
Preparation time:
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| For the red wine, try chianti or Zinfandel. The beef mixture tastes even better after it's been refrigerated a day or two, and then reheated Ingredients: | |
| 2 pounds | lean beef stew |
| 6 tablespoons | all purpose flour about 1 34 ounces |
| 2 cups (1- inch thick ) | slices carrott |
| 1 (16 oz) pkg | frozen pear onions, thawed |
| 1 (8 oz) pkg | mushrooms, stems removed |
| 2 garlic loves, minced 3/4 fat- free, lower sodium beef | |
| 1/2 cup | dry red wine |
| 1/4 cup | tomato paste |
| 1 1/2 tsp | salt |
| 1/2 tsp | dried rosemary |
| 1/2 tsp | dried thyme |
| 1/2 tsp | freshly ground black pepper |
| 8 oz | uncooked noodles |
| 1/4 cup | chopped fresh thyme |
1-lace beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrott, 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 pkg directions, omitting salt and fat.
Serve beef over noodles, sprinkle with thyme.
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