Slow-Cooked Beef Burgundy

Ingredients

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

Equipment

• frying pan
• ziploc bags
• slow cooker

Directions

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.
3. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
4. Transfer beef to a 4-quart electric slow cooker coated with cooking spray.
5. 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.
6. Add mushrooms 1 hour before cooking is completed.
7. Remove and discard bay leaf. Stir thoroughly.
8. Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain.
9. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.