Beef Burgundy With Egg Noodles

1. 1. Sprinkle beef with flour in a large bowl. Toss well to coat. Place beef midxture, carrots, onions, mushrooms and garlic in electric slow cooker. Stir well.

2. 2. Combine beef broth and next six ingredients (up to the black pepper). Stir into beef mixture.

3. Cover and cook on low for 8 hours.

4. Cook noodles according to pkg directions and serve beef mixture over noodles. Sprinkle with thyme.

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Nutrient	Quantity
Total fats	16.0685 g
Protein	219.613 g
Carbohydrates	202.4133 g
Energy	1866.6222 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3012 g
Water	1186.4256 g
Aspartic acid	2.707 g
Calcium, Ca	1286.5831 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.016 g
Lutein + zeaxanthin	912.341 g
Fiber, total dietary	17.8924 g
Carotene, beta	21818.387 g
Niacin	35.1084 mg
Vitamin A, RAE	2499.8181 g
Arginine	1.7103 g
Riboflavin	2.6287 mg
Tocopherol, beta	0.1624 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1339 g
Fatty acids, total saturated 20:1	0.0374 g
Glutamic acid	12.8378 g
Sodium, Na	1550.9537 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3279 g
Total lipid (fat)	16.0685 g
Manganese, Mn	2.7866 mg
Fructose	5.2716 g
Proline	3.7307 g
Fatty acids, total saturated 16:0	3.2188 g
Fatty acids, total saturated 8:0	0.0013 g
Sucrose	10.0042 g
Choline, total	823.4506 mg
Sugars, total	24.527 g
Serine	2.0688 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.9295 g
Fatty acids, total saturated 20:4 undifferentiated	0.5673 g
Vitamin B-6	2.1737 mg
Selenium, Se	337.9067 g
Ash	19.811 g
Vitamin D	25.08 IU
Fatty acids, total saturated 18:1 undifferentiated	3.5423 g
Pantothenic acid	2.9635 mg
Phenylalanine	1.9641 g
Copper, Cu	3.3354 mg
Betaine	301.6664 mg
Thiamin	3.8968 mg
Retinol	310.7606 g
Methionine	0.6859 g
Iron, Fe	25.1489 mg
Carbohydrate, by difference	202.4133 g
Phosphorus, P	2360.7037 mg
Folate, total	721.4073 g
Tocopherol, gamma	3.5194 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	18987.03 g
Alanine	1.5692 g
Cholesterol	644.8544 mg
Valine	1.8238 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	3.5238 g
Glycine	1.3316 g
Carotene, alpha	8920.398 g
Glucose (dextrose)	5.5362 g
Fatty acids, total saturated 14:0	0.0604 g
Zinc, Zn	14.5647 mg
Isoleucine	1.6261 g
Maltose	3.6732 g
Tocopherol, delta	0.0228 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	5.0298 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	2.9714 g
Tocotrienol, alpha	0.5598 mg
Vitamin A, IU	44848.4552 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	1040.6073 g
Tryptophan	0.3595 g
Vitamin C, total ascorbic acid	31.8265 mg
Phytosterols	1.212 mg
Folic acid	458.28 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	3.806 g
Tyrosine	0.8325 g
Vitamin B-12	9.8539 g
Vitamin K (phylloquinone)	45.3472 g
Fatty acids, total saturated	4.2327 g
Histidine	1.0199 g
Fatty acids, total monounsaturated	3.908 g
Threonine	1.5702 g
Folate, food	263.1273 g
Fatty acids, total polyunsaturated 17:0	0.016 g
Vitamin D (D2 + D3)	0.684 g
Cryptoxanthin, beta	2.5675 g
Vitamin E (alpha-tocopherol)	9.9213 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Fatty acids, total trans	0.1391 g
Magnesium, Mg	379.7187 mg
Lysine	1.3451 g
Potassium, K	4270.1976 mg
Cystine	0.9302 g
Fluoride, F	60.7853 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Red wine	0.5 cup	0	0	0
Carrot	2 cups	104.96	24.5248	0.6144
Mushroom	1 package	0	0	0
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Tomato paste	0.25 cup	54.12	12.4806	0.3102
Garlic Clove	2	8.94	1.9836	0.03
purpose flour	6 tablespoons	806.9352	0	4.5333
thyme	0.25 teaspoon	0.202	0.0489	0.0034
beef broth	0.75 cup	12.6	0.072	0.396
egg noodle	8 ounces	875.52	162.4956	10.1232
beef stew meat	2	806.9352	0	4.5333
white pearl onion	1 package	806.9352	0	4.5333