Place beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.
Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.
Very good results given the minimal prep required. That said, we've got a true boeuf bourgignon recipe that has substantially the same ingredients, but is five star. Only problem is that one takes hours on the stove and in a Dutch oven. So this is a nice "good enough" beef burgundy for snowy/cold days. I added about a tablespoon of currant jelly to up the flavor.
Best dish I've ever made in the crock pot! The only change I made was to use sliced onion because I forgot to buy the pearl onions. I used a super cheap (as in $3.00) bottle of zinfandel and cooked it for the full 8 hours. Amazing, tasted like something you'd get in a restaurant.