CROCKPOT BEEF BURGUNDY


1 10 oz pkg fresh pearl onions
1 2 pound top round steak
2 1/2 cups sliced onions
1 minced garlic clove
Cooking Spray
1/3 cup all purpose flour
1 10.5 oz can condensed beef broth, undiluted
1/2 cup dry red wine
2 TBS tomato paste
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 8oz package fresh mushrooms
3 cups hot cooked egg noodles (6oz uncooked)

1. Drop pearl onions in boiling water 1 minute. Drain and peel.

2. Trim fat from steak and cut intil 1 1/2" cubes. Place large
nonstick skillet on medium high heat and saute steak 5 minutes or
until browned. Place steak in slow cooker. Add sliced oinon and garlic
to skillet. Coat with spray and saute 5 minutes or until tender.
Sprinkle flour over onion mixture and cook 1 minute stirring
constantly. Gradually add broth, wine and tomato paste stirring
constantly. Cook 1 minute or until thick. Add pearl onions, thyme,
salt, pepper, bay leaf and mushrooms.

3. Pour wine mixture over beef in slow cooker. Cover with lid, cook on
high 1 hour and low 4-5 hours. Discard bay leaf. Serve over noodles.

6 servings (1 cup beef mixture and 1/2 cup noodles)=8 points