⅓ cup all-purpose flour
2 teaspoons salt, divided
¾ teaspoon black pepper, divided
2¼ pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1½ cups dry red wine
1 (14 ounce) can less-sodium beef broth
8 cups halved mushrooms (about 1½ pounds)
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 bay leaves
1 (16 ounce) package frozen pearl onions
7 cups hot cooked medium egg noodles (about 6 cups uncooked)
3 tablespoons chopped fresh parsley
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 teaspoon salt, and ¼ teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
2. Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat mixture with remaining bacon and beef mixture. Remove beef from pan and keep warm.
3. Add chopped onion, carrot, and garlic to pan; sauté 5 minutes. Stir in wine and beef broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining ½ teaspoon black pepper, mushrooms, tomato paste, thyme, bay leaves, and pearl onions; 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 beef mixture over noodles, and sprinkle with parsley.
Total Fat 15g
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