1/2	c.	flour
1	tsp.	salt
1/8	tsp.	pepper
4	lbs.	beef sirloin tips
1/2	c.	chopped shallot
1/2	lb.	mushrooms, sliced
1	can	beef broth
1	tsp.	Worcestershire sauce
2	tsp.	tomato paste
1/4	c.	dry red wine
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 crockery 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 crockery pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.