Sherice’s Beef Bourguignonne with egg noodles

Ingredients

• 1/3 cup flour, all-purpose
• 2 tsp salt divided
• 3/4 tsp black pepper freshly ground, divided
• 2 1/4 pounds beef stew meat
• 3 slices bacon chopped and divided
• 1 cup Onion chopped
• 1 cup carrot sliced
• 4 cloves Garlic minced
• 1 1/2 cup red wine dry
• 1 14-oz can beef broth low sodium
• 8 cups mushrooms halved (about 1 1/2 pounds)
• 2 tbsp tomato paste
• 2 tsp thyme chopped fresh
• 2 bay leaves
• 1 16-oz package pearl onions (frozen)
• 7 cups egg noodles hot cooked(about 6 cups uncooked)
• 3 tbsp parsley fresh chopped

Instructions

1. Combine flour, salt and pepper in large zip lock bag. Add beef; seal and shake to coat.
2. Add oil to dutch oven, add half of beef ixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining beef mixture. Remove beef from pan; cover and keep warm.
3. Add chopped onion, carrot, and garlic to pan. Saute 5 minutes. Stir in red wine and broth, scrapin pan to loosen browned bits. Add bacon, beef, remaining 1 tsp salt, remaing 1/2 tsp. 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 of cooked noodles.