Slow-Simmering Beef Bourguignon

• 3 pounds beef stew meat
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-1/2 cups beef broth
• 1-1/2 cups dry red wine or additional beef broth, divided
• 3/4 pound medium fresh mushrooms, quartered
• 1 large sweet onion, chopped
• 2 medium carrots, sliced
• 1 thick-sliced bacon strip, chopped
• 2 garlic cloves, minced
• 2 tablespoons Italian tomato paste
• Hot cooked egg noodles

1. Sprinkle beef with salt and pepper. In a
2. 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.
3. 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.
4. Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles.

beef stew meat, salt, pepper, allpurpose, beef broth, red wine, fresh mushrooms, sweet onion, carrots, bacon, garlic, italian tomato, egg noodles

Taken from www.tasteofhome.com/recipes/slow-simmering-beef-bourguignon/ (may not work)