Ingredients

2 pounds boneless beef chuck roast cut 3/4 inch cubes
2 C. fresh baby carrots
1 medium onion sliced
1 medium green bell pepper sliced
1/3 C. all purpose flour
3 tsp. paprika
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. freshly ground black pepper
1/2 C. chili sauce
1 can beef broth-14 1/2 oz.
2 C. fresh sliced mushrooms
1 package wide egg noodles-16 oz. cooked, drained
8 oz. sour cream
2 Tbsp. chopped fresh parsley

Cooking Instructions

In 3 1/2 to 4 quart crock pot, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper, toss beef and vegetables to coat. Add chili sauce and broth, mix well. Cover, cook on low for 7 to 8 hours or until beef is tender. Add mushrooms, mix well. Cover, cook an additional 20 to 30 minutes or until mushrooms are tender. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew, sprinkle with parsley.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: