Recipe: Italian Braised Beef over Egg Noodles (crock pot)

ITALIAN BRAISED BEEF OVER EGG NOODLES

1 tablespoon olive oil
1 1/4 pounds cubed stew meat (1-inch cubes)
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
1 cup chopped onion
1 cup chopped carrots
1 cup sliced button mushrooms
1 stalk celery, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup dry red wine, such as Sangiovese or Zinfandel
1 (14 ounce) can reduced-sodium beef broth
1 (6 ounce) can tomato paste
2 bay leaves
FOR SERVING:
1 pound wide egg noodles
1/4 cup chopped fresh parsley

Heat oil in a large saucepan over medium-high heat.

Season the beef all over with salt and pepper. Place the flour in a shallow dish, add the beef, and turn to coat evenly, tapping off the excess. Add the beef to the hot pan and cook until browned on all sides, 3 to 5 minutes total. Using a slotted spoon, remove the beef from the pan and transfer to a medium-to-large slow-cooker.

Add all the remaining ingredients except the egg noodles and parsley.

Cover and cook on high for 4 hours or on low for 6 to 8 hours.

Just before serving, cook the egg noodles according to package directions.

TO SERVE:
Remove the bay leaves. Serve the beef over the egg noodles, and top with parsley.

Makes 6 servings:
Source: Robin to the Rescue by Robin Miller