Slow Cooker Beef Burgundy

1 10-oz package fresh pearl onions
1 2-lb top round steak, trimmed and cut into 1.5 inch cubes
1 garlic clove, minced
1/3 cup all-purpose flour
1 1/3 cup beef broth
1/2 cup burgundy or other red wine
2 tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 8-oz package mushrooms
3 cups hot cooked medium egg noodles (4 cups uncooked) - I used Ronzoni whole wheat extra wide noodles

1. Drop pearl onions in boil water; cook 1 minute. Drain and peel onions.
2. Heat large nonstick skillet over medium-high heat. Add steak and saute 5 min or until browned. Place steak in slow cooker. Add garlic to pan; coat with cooking spray and saute over medium high heat 2 min. Sprinkle flour into pan; cook 2 min, stirring constantly. Gradually add broth, wine, and tomato paste, stirring constantly. Cook 1 min or until thick. Add pearl onions, thyme, salt, pepper, bay leaf, and mushrooms.
3. Pour wine mixture over steak in cooker. Cover and cook 6-7 hours on low. Discard bay leaf and serve over noodles.

From: Cooking Light Slow Cooker

Number of Servings: 6

Recipe submitted by SparkPeople user ANYANA.