1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
4 lbs. beef or sirloin tips
1/2 c. chopped shallots or green onions
2 (4 oz.) cans sliced mushrooms or 1/2 lb. sliced mushrooms
1 (10 oz.) can condensed beef broth
1 tsp. Worcestershire sauce
2 tsp. tomato paste or ketchup
1/4 c. dry red wine or water
3 tbsp. flour
Buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low setting for 8 to 12 hours.

One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock pot and mix well. Cover and cook until thickened. Serve over hot buttered noodles.

Makes 8 to 10 servings.