Step 1

Place the beef in the base of a 6-quart slow cooker.

Step 2

Whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and ground black pepper in a large liquid measuring cup. Pour over top of the beef.

Step 3

Add the thyme sprigs, then the onion, carrot, celery, and mushrooms over top. Cover and cook on high for 4 to 5 hours, stirring halfway through.

Step 4

Remove the thyme sprigs, seasoning with more salt and pepper to taste.

Step 5

Serve over cooked wide egg noodles and sprinkle with parsley.