Slow Simmering Beef Bourguignon

Boy am I glad I saw this recipe in the November 2012 issue of Taste of Home!  I've made Julia Child's version before, and I have to say, this is almost as good and WAY easier!  And with its long cooking time, it's perfect for working people.  It won't be overdone when you get home!

Slow Simmering Beef Bourguignon

3 lbs beef stew meat
3/4 tsp salt
3/4 tsp pepper
3 Tbsp flour
1 1/2 cups beef broth
1 1/2 cups red wine, or additional beef broth, divided
3/4 lb fresh mushrooms, quartered
1 large sweet onion, chopped
2 medium carrots, sliced
1 thick sliced bacon strip, chopped (I used a few more than that!)
2 garlic cloves, minced
2 Tbsp Italian tomato paste (I always buy plain and add spices myself)
egg noodles

1.  Season beef with salt and pepper.  In a large nonstick skillet coated with cooking spray, brown beef in batches.  Remove with a slotted spoon to a 4- or 5-quart slow cooker.  Add flour.  Toss to coat.  Add broth and 1 cup of wine.

2.  In the same skillet, add the mushrooms, carrots, onion and bacon.  Cook and stir over medium heat until carrots are tender.  Add garlic, cook one minute longer.  Add remaining wine, stirring to loosen browned bits from pan.  Stir in tomato paste.  Transfer to slow cooker.

3.  Cover and cook on low for 8-10 hours or until beef is tender.  Serve over hot noodles.