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

Instructions

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.