Loading...Ingredients
Scale
- 1/3 cup all-purpose flour
- 2 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
- 2 1/4 pounds beef stew meat
- 3 bacon slices, chopped and divided
- 1 cup chopped onion
- 1 cup sliced carrot
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine
- 1 (14 ounce) can less-sodium beef broth
- 8 cups halved mushrooms (about 1 1/2 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
Instructions
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, one teaspoon salt, and ¼ teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
- Cook half of the bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from the pan with a slotted spoon; set aside.
- Add half of the beef mixture to the drippings in the pan; cook for 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm.
- Repeat the mixture with the remaining bacon and beef mixture. Remove beef from pan and keep warm.
- Add chopped onion, carrot, and garlic to pan; sauté 5 minutes. Stir in wine and beef broth, scraping the pan to loosen the browned bits.
- Add bacon, beef, one 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 for 1 hour or until beef is tender. Discard bay leaves.
- Serve beef mixture over noodles and sprinkle with parsley.
Nutrition
- Calories: 447
- Sodium: 677 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 117 mg