Beef Burgundy with Egg Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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