I'll try to catch my recipes up today. I have a couple of recipes I want to post. So here is the first one of them.
Recipe #58:

                                                              Easy Beef Burgundy

1 1/2 pounds Lean Stew Beef.
1 Medium-Large box of Mushrooms; cleaned and sliced.
1 Small-Medium Onion; peeled and chopped.
2 Tablespoons Olive Oil.
2 Tablespoons Unbleached Flour.
1-2 Cans or 1 Box Low-fat and Low-sodium Beef Broth.
1/2 Cup Red Cooking Wine.
Salt and Pepper to taste.
1 Bag of Egg or No Yolks Noodles. 12-16 ounces.

Put the olive oil in a skillet and heat to medium-hot heat.
Coat the stew meat with the flour.
Brown the coated meat in the olive oil on all sides.
Season well in the skillet.
Transfer the meat from the skillet to the Crock-Pot with a slotted spoon.
Saute the Mushrooms and Onions in the same oil and transfer them to the Crock-Pot with a slotted spoon.
Add in the Beef Broth and Wine.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Cook the Noodles separately, on the stove, in salted water.
Serve the Beef Burgundy over the Egg Noodles.