Ingredients
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1/3 cup all-purpose flour
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2 teaspoons salt, divided
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3/4 teaspoon black pepper, divided
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2 1/4 lbs beef stew meat
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3 bacon, slices chopped and divided
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1 cup onion, chopped
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4 garlic cloves, minced
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1 1/2 cups dry red wine
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1 (14 ounce) can beef broth
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8 cups mushrooms, halved
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2 tablespoons tomato paste
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2 teaspoons thyme
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2 bay leaves
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1 (16 ounce) package frozen pearl onions
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7 cups egg noodles, cooked
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3 tablespoons parsley
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1 cup carrot, sliced
Instructions
- Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
- Cook half of bacon in large Dutch oven over medium-high heat until crisp. Remove bacon with slotted spoon and set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef, cover and keep warm. Repeat process with remaining bacon and beef.
- Add chopped onion, carrot, and garlic to pan; saute 5 minutes. Stir in wine and broth, scraping pan to lossen browned bits. Add bacon, beef, 1 tsp salt, 1/2 tsp pepper, mushrooms, and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
- Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.