<http://schema.org/recipeInstructions>
" In a 5- to 6-qt slow cooker, combine the onions, tomatoes, carrots and wine. Season the beef with 1/2 tsp each salt and pepper, then sprinkle with the flour; toss to coat. Add to the slow cooker and cook, covered, until the beef is tender and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high. Twenty-five minutes before serving, cook the noodles according to package directions. Three minutes before serving, sprinkle the peas over the beef mixture and cook, covered, until heated through. Fold in the tarragon and serve over the noodles."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11928/spring-beef-and-vegetable-stew-recipe/>