Beef Burgundy With Egg Noodles - cooking recipe

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)

Preparation

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. Combine beef broth and next six ingredients (up to the black pepper). Stir into beef mixture.
Cover and cook on low for 8 hours.
Cook noodles according to pkg directions and serve beef mixture over noodles. Sprinkle with thyme.