Ingredients
- 4 cans
- 2 mushrooms
- 1 beef broth
- 1 noodles
- 4 pound beef
- 1/2 cup flour
- 1/2 cup shallots
- 1/4 cup dry wine (red)
- 3 tablespoon flour
- 2 teaspoon tomato paste
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1/8 teaspoon pepper
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat throughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, worcestershire sauce and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on Low for 8 to 12 hours or on High for 4 to 6 hours.
One hour before serving, turn to High setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.
