Chef Eve 101 Makes: Beef Burgundy with Egg Noodles

Didn’t even have to sear the stew meat before using the crock pot! So easy, with a near 25-minute prep, and then my house smelled like heaven all day. The only big change I would make would be to add salt and not use low sodium beef broth. Other, little adjustments by me, are in italics:

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 (bought sliced)
  • 2 garlic cloves, minced (big ones!)
  • 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

IMG_1625Prep

1. Place beef in a large bowl; sprinkle with flour, tossing (I dredged) 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.

http://www.myrecipes.com/recipe/beef-burgundy-egg-noodles