- 1/3 c flour
- 2 tsp salt, divided
- 3/4 tsp fresh ground black pepper, divided
- 2 1/4 lbs lean beef stew meat
- 4 bacon slices
- 1 sweet onion, chopped
- 1 cup sliced carrot
- 4 garlic cloves, minced
- 1 1/2 c dry red wine
- 14 oz low sodium beef broth
- 8 c halved mushrooms (about 1.5 lbs)
- 2 TB tomato paste
- 2 tsp fresh chopped thyme
- 2 bay leaves
- 16 oz package frozen pearl onions
- 7c hot cooked medium egg noodles (about 6c uncooked)
- 3 TB chopped fresh flat leaf parsley
Combine flour, 1 tsp salt and 1/4 tsp pepper in a zip plastic bag. Add beef, seal and shake to coat. Cook half of bacon in a large Dutch oven over medium heat until crisp. Set aside. Add half of beef to grease in plan. Cook 5 min, browning on all sides. Remove beef from pan, cover and keep warm. Repeat with remaining bacon and beef. Remove and keep warm.
Add chopped onion, sliced carrot and minced garlic to pan. Sauté 5 min. Stir in red wine and broth, scraping browned bits from the bottom of the pan. Add bacon, beef, remaining salt & pepper, mushrooms, tomato paste, chopped thyme, bay leaves and pearl onions. Bring to a boil. Cover reduce heat and simmer 45 minutes. Uncover and cook1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles. Sprinkle with parsley.
Yield 9 servings, 447 calories, 14.6 g fat, 5.1 g sat fat, 32.7 G protein, 45.7 g carbs, 3.9 g fiber, 117 mg cholesterol.
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