Instructions

1. Coat slow cooker with cooking spray, preheat.
2. Place beef in large ziplock baggie with 2 Tbsp, 1/4 tsp salt, and pepper.
3. Shake to coat.
4. Melt butter and oil in a large skillet over medium high heat.
5. Add beef and brown 5 minutes, stirring to sear all sides. (cook in 2 batches if needed)
6. Place beef in slow cooker.
7. Reduce pan heat to medium and pour in 1 C of beef broth.
8. Cook, stirring, pulling up bits from the bottom for 2 minutes.
9. Pour into slow cooker.
10. Add carrots, mushrooms, garlic, red wine, remaining beef broth.
11. Cover and cook on high for 5 hours or low for 6 1/2 hours.
12. Remove beef and vegetables with slotted spoon into a large bowl, cover to keep warm.
13. Whisk 3 Tbsp flour with 3 Tbsp water.
14. Strain juice into medium sauce pan, over medium high heat, whisk in flour,
15. Boil 3 minutes or until thick, pour over beef and vegetables.
16. Serve over prepared noodles.