Preparation:
Combine 1/2 cup flour with the ssalt and pepper and toss with the beef cubes to coat thoroughly. Place in Crock-Pot. 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 10 hours or on HIGH for 4 to 6 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of the red wine and 3 tablespoons flour; stir into Crock-Pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles. |
