Beef Burgundy With Egg Noodles |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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This came from Cooking Light, Weeknight one dish meals. My hubby and I appreciate something that tastes like you cooked all day in the kitchen. This is a crockpot delight! Make it a day or two ahead of time and simply re-heat and eat. A nice Chianti or Zin goes well with this meal. Yum-yum! Ingredients:
2 lbs beef stew meat, trimmed |
6 tablespoons all-purpose flour |
2 cups sliced carrots, cut 1-inch thick |
1 (16 ounce) package thawed white pearl onions |
1 (9 ounce) package mushrooms |
2 garlic cloves, minced |
3/4 cup 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 fresh ground black pepper |
8 ounces uncooked egg noodles |
1/4 cup chopped fresh thyme (optional) |
Directions:
1. 1. Sprinkle beef with flour in a large bowl. Toss well to coat. Place beef midxture, carrots, onions, mushrooms and garlic in electric slow cooker. Stir well.
2. 2. Combine beef broth and next six ingredients (up to the black pepper). Stir into beef mixture.
3. Cover and cook on low for 8 hours.
4. Cook noodles according to pkg directions and serve beef mixture over noodles. Sprinkle with thyme.
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