Beef Bourguignonne With Egg Noodles

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1/3 cup all-purpose flour
• 2 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided
• 2 1/4 lbs beef stew meat
• 3 bacon, slices chopped and divided
• 1 cup onion, chopped
• 1 cup carrot, sliced
• 4 garlic cloves, minced
• 1 1/2 cups dry red wine
• 1 (14 ounce) can beef broth
• 8 cups mushrooms, halved
• 2 tablespoons tomato paste
• 2 teaspoons thyme
• 2 bay leaves
• 1 (16 ounce) package frozen pearl onions
• 7 cups egg noodles, cooked
• 3 tablespoons parsley

Recipe

• 1 combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. add beef; seal bag and shake to coat.
• 2 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.
• 3 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.
• 4 uncover and cook 1 hour or until beef is tender. discard bay leaves. serve over noodles, sprinkling with parsley.