Preparation / Directions:
Combine 1/2 cup flour with the salt and pepper and toss with 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 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 Crock-Pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.