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Categories:
beef stew meat all-purpose carrots thawed white pearl onions mushrooms garlic beef broth dry red wine tomato paste salt rosemary thyme fresh ground black pepper egg noodles thyme
Viewed: 36 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
