Slow-Cooked Beef Burgundy

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Oxmoor House


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1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon minced garlic (about 2 cloves)

2 pounds lean, boneless round steak, cut into 1 1/2-inch pieces

Vegetable cooking spray

3/4 cup dry red wine

3/4 cup canned no-salt-added beef broth

1 tablespoon tomato paste

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

8 ounces baby carrots (about 40 small)

1 large onion, cut into eighths

1 bay leaf

1 (8-ounce) package presliced fresh mushrooms

1/2 (12-ounce) package yolk-free medium egg noodles

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