Prep Time
10 Mins
Cook
360 - 600
Yield
8 servings.

How to Make It

Step 1

Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews

Ashlanta's Review

radiorobin2
October 26, 2014
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.

radiorobin2's Review

Ashlanta
November 12, 2010
Love this recipe for company! I use chuck roast instead of round steak. Perfect cold weather recipe.