Spring Beef & Vegetable Stew

One of the only reasons I subscribe to Woman's Day is because I always find great recipes. This was a pretty good one AND took no effort. It was a crock-pot recipe.

What you will need: 
1 16oz pkg of frozen pearl onions
1 14.5 oz can of diced tomatoes, drained
2 medium carrots
3/4 cup dry white wine
1 1/2 lb lean stew beef
salt and pepper
2 tbsp flour
Egg noodles
1 cup frozen peas
1 tbsp tarragon

In a 5 to 6 qt slow cooker combine the onions, tomatoes, carrots and wine.

Season the beef with 1/2 tsp salt and pepper, then sprinkle with the flour; toss to coat. Add to slow cooker and cook, covered, until the beef is tender. This will be 6 to 8 hours on low or 4 to 5 hours on high.

With twenty-five minutes left until you are ready to serve, cook the egg noodles according to package instructions. With about 5 minutes before serving add peas over the beef and cook, until heated through. Fold in the tarragon and serve over noodles.

Just add a small green salad and biscuits and you have a perfect meal.