2 lbs. lean stew beef
1 lg. onion, sliced
1 clove garlic, crushed
1/2 c. catsup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
1 c. water
1/2 c. flour
Wide egg noodles

Place stew beef, onions and garlic in slow cooker. Combine catsup and spices and pour over beef. Cook low 9 to 10 hours. Ten minutes before serving, turn cooker to high, combine water and flour and allow to thicken. Serve over wide noodles. Doubles beautifully.