Slow-Cooked Beef Burgundy

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon minced garlic (about 2 cloves)
• 2 pounds lean, boneless round steak, cut into 1 1/2-inch pieces
• Vegetable cooking spray
• 3/4 cup dry red wine
• 3/4 cup canned no-salt-added beef broth
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 8 ounces baby carrots (about 40 small)
• 1 large onion, cut into eighths
• 1 bay leaf
• 1 (8-ounce) package presliced fresh mushrooms
• 1/2 (12-ounce) package yolk-free medium egg noodles

1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
3. Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
4. Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.

allpurpose, salt, ground pepper, garlic, lean, vegetable cooking spray, red wine, salt, tomato paste, thyme, baby carrots, onion, bay leaf, mushrooms, egg noodles

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