1. In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker. 2. Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker. 3. Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper. 4. Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions. 5. Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens. 6. Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
