1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
8 ounces baby carrots (about 40 small)
1 large onion, cut into eighths
1 bay leaf
1 (8-ounce) package presliced fresh mushrooms
1/2 (12-ounce) package yolk-free medium egg noodles
How to Make It
Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
Delicious! And convenient as I typically stock these basic ingredients. The sauce was rich and thick, without the added fat or cream or thickeners. The vegetables make it a complete meal. Perfect for fall and winter evenings.