We browned the meat, sautéd the garlic a little and then deglazed the pan. After that we dumped everything in to a slow-cooker for about 9 hours. Turned out really good. Also we cooked the noodle before adding them since we wanted a little more gravy.
1 tablespoon cooking oil
1 1/2 lbs beef stew meat, cubed
1/4 cup all-purpose flour
3/4 cup chopped onion
3 garlic cloves, minced
4 1/2 cups beef broth or 4 1/2 cups vegetable broth
1 cup red wine
1 1/2 teaspoons dried marjoram
1/4 teaspoon black pepper
16 ounces homestyle egg noodles
Add oil to a large dutch oven over medium heat.
Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.4In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
When meat is tender, remove with a slotted spoon and set aside to cool briefly.
In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
Shred beef and add back to pot with noodles.
Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).