Slow-Cooked Beef Burgundy

Ingredients

• 1/4 cup All purpose flour
• 1/2 tsp salt
• 1/2 tsp Freshly ground pepper
• 2 cloves Fresh garlic, peeled minced
• 2 pounds boneless round steak cut into 1 1/2“ pieces
• 1 tablespoon Olive oil
• 1/2 cup Dry red wine
• 3/4 cup Beef broth
• 1 tbsp Tomato paste
• 1 tbsp fresh thyme chopped
• 8 oz baby carrots about 20 small
• 1 onion large; cut into wedges
• 1 Bay leaf
• 8 oz Fresh mushrooms sliced
• 6 oz dry egg noodles medium

Instructions

1. Combine first 4 ingredients in a sealable container. Add beef. Shake to coat.
2. Pour oil in a large skillet and heat over med-high flame until hot. Add beef and brown on all sides; about 8 mins.
3. Transfer beef to slow cooker coated with cooking spray. Add wine and next 6 ingredients. Stir well. Cover and cook 6 hours on high or 8-10 on low setting. One hour before done, add mushrooms, remove bay leaf, and stir well.
4. Ten minutes before done, cook noodles per pkg instructions. Drain.
5. Place noodles on plates and spoon beef mixture evenly over top.