Ingredients
3 pounds beef stew meat3/4 teaspoon salt3/4 teaspoon pepper3 tablespoons all-purpose flour1-1/2 cups beef broth1-1/2 cups dry red wine or additional beef broth, divided3/4 pound medium fresh mushrooms, quartered1 large sweet onion, chopped2 medium carrots, sliced1 thick-sliced bacon strip, chopped2 garlic cloves, minced2 tablespoons Italian tomato pasteHot cooked egg noodles
Preparation
Sprinkle beef with salt and pepper. In a large skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine.
In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker.
Cover and cook on low until beef is tender, 8-10 hours. Serve with noodles.
