Beef And Carrot Stew (Crock Pot)

• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 (8 ounce) can tomato sauce
• 1/2 cup Burgundy wine
• 2 cups cooked beef (cubed or diced)
• 1 (16 ounce) can sliced carrots
• 1 tablespoon dried onion flakes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• 1/8 teaspoon cinnamon
• hot cooked noodles

1. In saucepan melt butter; blend in flour and stir until smooth.
2. Stir in tomato sauce and wine; cook and stir until bubbly.
3. Transfer to crock pot; stir in beef and remaining ingredients EXCEPT noodles.
4. Cover and cook on low 4-6 hours.
5. Serve over hot cooked noodles.

butter, flour, tomato sauce, burgundy wine, beef, carrots, onion flakes, sugar, salt, thyme, garlic salt, cinnamon, noodles

Taken from www.food.com/recipe/beef-and-carrot-stew-crock-pot-70527 (may not work)