Beef Burgundy With Egg Noodles

• 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
• 2 garlic cloves, minced
• 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

1. Place beef in a large bowl; sprinkle with flour, tossing 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.

lean beef stew meat, allpurpose flour, carrot, pearl onions, mushrooms, garlic, beef broth, red wine, tomato paste, salt, rosemary, thyme, freshly ground black pepper, egg noodles, thyme

Taken from www.myrecipes.com/recipe/beef-burgundy-egg-noodles (may not work)