Steps:
- Place the carrots, celery and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place beef over vegetables. In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding mushrooms during the last hour. Serve with noodles.
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