1 lb lean beef stew meat
2 tbsp all-purpose flour
1 cups sliced carrots
1 yellow onion, halved and sliced
1 8oz package mushrooms, sliced
2 garlic cloves, minced
3/4 cup beef broth
1/2 cup dry red wine
1 6oz can tomato paste
1  tsp salt
1/2 tsp dried rosemary (or fresh if you have it)
1/4 tsp dried thyme
1/2 tsp freshly ground black pepper
8 ounces  egg noodles
1/4 cup parmesan

1. Put beef in a large bowl; sprinkle with flour and toss to coat.
2. Place beef, carrot, onions, mushrooms, and garlic in a slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into slow cooker. Cover and cook on LOW for 8 hours.
3. Cook noodles according to package directions.
4. Ladle beef mixture over noodles; top with parmesan