Beef Bourguignonne With Egg Noodles - cooking recipe

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

Preparation

Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
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.
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.
Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.