I have a friend named Jen, and Jen is awesome. 
She is awesome for the following reasons:
1) She is positive, as well as realistic.
2) She’s a problem-solver.
3) She laughs heartily at herself.
4) She is generous.
Jen also uses her Crockpot in the summer, which at first was confusing; I associate slow cooking with dark, chilly, winter days. Using a Crockpot in the summer– in the south– makes perfect sense, though: It cooks a delicious meal, hands free, without heating up the kitchen.
Well played, friend Jen.
Two days ago I piled the ingredients into my Crockpot to make a delightful beef with noodles. This was great for our family (eating at different times, depending on after-school activities) but would also be good to serve to a crowd (just double the ingredients and extend cooking time.)
3 tablespoons vegetable oil, divided
2 to 2 and 1/2 pounds lean, cubed stew beef
1/4 cup Wondra or plain flour
1/2 bottle dry red wine
32 oz (4 cups) beef stock
1 tablespoon tomato paste
1 medium red onion, peeled and sliced thin
8 oz mushrooms, trimmed and quartered
1/2 to 1 teaspoon smoked paprika (taste and let flavor be your guide)
Sea salt and black pepper to taste
1/4 cup Wondra or plain flour
1/2 cup cool water
8 oz ‘No Yolks’ egg dumplings/noodles (or noodles of your choice)
1) Turn the slow cooker on to high. Toss the meat with the Wondra (flour) and brown in the oil, in a large sauté pan set over medium heat– working in batches (if you over-crowd the pan, the meat will steam, not brown). Do not cook the meat, simply sear and brown it, then remove to a plate and repeat with the rest of the meat.
2) Once the meat is all browned and waiting on the plate, pour off any oil still from the pan and pour the wine in, swirl to deglaze and get up the fond (brown bits), then pour the hot wine, hot beef, onion, beef stock and tomato paste into a slow cooker set on high. Cover and bring to a simmer. Cook for at least 5 hours, but up to all day (you may have to lower the heat to medium).
3) In the last two hours of cooking, add in the smoked paprika, salt and pepper to taste. Mix the Wondra (flour) with the water, pour in and stir to combine, cover and bring back to a simmer, cooking until the stew thickens and the mushrooms are soft (2 hours or more, if you like).
4) Cook the noodles according to package directions, subtracting 1 minute from cooking time. Drain well, and toss into the stew.
Serves 6-8