Slow-Cooked Beef Burgundy

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 8

Ingredients:

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon minced garlic (about 2 cloves)

2 pounds lean, boneless round steak, cut into 1 1/2-inch pieces

vegetable cooking spray

3/4 cup dry red wine

3/4 cup canned no-salt-added beef broth

1 tablespoon tomato paste

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

8 ounces baby carrots (about 40 small)

1 large onion, cut into eighths

1 bay leaf

1 (8-ounce) package presliced fresh mushrooms

1/2 (12-ounce) package yolk-free medium egg noodles

Directions:

1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
3. Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
4. Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.

By RecipeOfHealth.com