Beef Burgundy with Egg Noodles

This week for my Tuesday night dinner with Nazo, I decided to make something easy and delicious. This recipe is essentially just a pot roast, but served over egg noodles (yum!).

I got the entire dish prepped and ready in about 10 minutes in the morning before I went to work, and when I got home all I had to do was make some noodles and chow down. I would definitely make this recipe again!

Beef Burgundy with Egg Noodles

Courtesy of Cooking Light at http://www.myrecipes.com/recipe/beef-burgundy-egg-noodles-50400000124208/

Ingredients

• 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. Directions
2. 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.
3. 2. Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.