Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           flour
   1      teaspoon      salt
     1/8  teaspoon      pepper
   4      pounds        beef or sirloin tips
     1/2  cup           chopped shallots or green onions
   2      cans          sliced mushrooms -- (4 ounces each)
                        drained -- or 1/2 pound
                        -- mushrooms, sliced
   1      can           condensed beef broth -- (10 1/2 ounces)
   1      teaspoon      worcestershire sauce
   2      teaspoons     tomato paste or ketchup
     1/4  cup           dry red wine or water
   3      tablespoons   flour
                        buttered noodles

Preparation:

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 for 8 to 12 hours or on High for 4 to 6 hours. One hour before serving, turn to High setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into Crock-Pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.