Slow-Simmering Beef Bourguignon

3 lbs. beef stew
3/4 tsp. salt

3/4 tsp. pepper
3 Tbsp. all-purpose flour
1-1/2 cups beef broth
1-1/2 cups dry 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
2 garlic cloves, minced
2 Tbsp. Italian tomato paste
Hot cooked egg noodles

Sprinkle 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-qt. slow cooker. Add flour, toss to coat. Add broth and 1 cup of wine. In the same skillet, add the mushrooms, onion, carrots and bacon; cook until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker. Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles. Serves 6.

Recipe from Taste of Home October/November 2012 (page 61).