1 pound lean stew beef
1 large onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
1 14.5-ounce can diced tomatoes, with liquid
1/2 pound button mushrooms (or more)
1-1/2 cup red wine, plus 1/4 cup
1 teaspoon dried thyme
1 teaspoon dry mustard
2 Tablespoons worcestershire sauce
1/3 cup flour, or more depending on how thick you want it
1-2 teaspoons salt, to taste
Black pepper, to taste
1/2 pound egg noodles or other flat pasta
Layer onions, celery and carrots along bottom of slow cooker. Add beef. Sprinkle mushrooms over the top. Pour in 1-1/2 cup red wine, tomatoes, spices and worcestershire. Sprinkle with salt and pepper.
Cook on high for 8 hours or low for 4-5 hours. Can also be cooked in a dutch oven on stove for 1-2 hours.
Toward end of cooking cycle, whisk together 1/4 cup red wine with the flour. Pour into stew, stir well and let cook for about 10 minutes with lid removed.
Boil pasta according to package directions.
Serve beef burgundy over noodles.