1 1/2 pounds beef stew meat, cut into bite-sized pieces
1 cup baby cut carrots, halved
1/2 cup Burgundy wine or apple juice
1 (10 1/2-ounce) can condensed beef broth
1 (8-ounce) package (2 cups) fresh mushrooms, halved
1/2 teaspoon finely chopped fresh garlic
1 (14 1/2-ounce) jar whole onions, drained
12 ounces (about 6 cups) uncooked dried egg noodles
Chopped fresh parsley, if desired
Melt butter in 12-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until browned. Drain off fat.
Place meat and all remaining ingredients except noodles and parsley in slow cooker. Cook on Low heat setting 5-6 hours or until meat is tender.
Meanwhile, cook noodles according to package directions. Drain.
To serve, divide noodles among four bowls. Spoon meat mixture over noodles. Garnish with parsley, if desired.
Need only 2 servings at a time? Make entire amount of Beef Burgundy and prepare half the noodles. Place leftover Beef Burgundy in resealable freezer container or bag; freeze up to 2 months. When ready to use, heat Beef Burgundy and prepare remaining half of noodles.