Beef Burgundy with Egg Noodles

Ingredients

• 2 pounds beef stew meat lean
• 0.5 teaspoon pepper black freshly ground
• 2 cups carrots 1-inch-thick ()
• 0.5 teaspoon rosemary dried
• 0.3 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry red
• 8 ounces extra wide egg noodles uncooked
• 1.8 ounces flour all-purpose
• 0.3 cup thyme leaves fresh chopped
• 2  garlic cloves minced
• 0.8 cup lower-sodium beef broth fat-free
• 8 ounce mushrooms 
• 16 ounce pearl onions frozen thawed
• 1.5 teaspoons salt 
• 0.3 cup tomato paste 

Equipment

• bowl
• slow cooker

Directions

1. Place beef in a large bowl; sprinkle with flour, tossing well to coat.
2. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker.
3. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.
4. Cook noodles according to package directions, omitting salt and fat.
5. Serve beef mixture over noodles; sprinkle with thyme.