1\/3 c flour
2 tsp salt, divided
\u00be tsp ground black pepper, divided
2 \u00bc lbs beef stew meat
3 bacon slices, chopped and divided
1 c chopped onion
1 c sliced carrot
4 garlic cloves, minced
1 \u00bd c dry red wine
1 (14 oz) can beef broth
8 c halved mushrooms (1 \u00bd lbs)
2 Tbsp tomato paste
2 tsp chopped fresh thyme
2 bay leaves
1 (16 oz) pkg frozen pearl onions
7 c hot cooked medium egg noodles
3 Tbsp chopped fresh parsley<\/p>\n
Combine flour, 1 tsp salt and \u00bc tsp pepper in a large zip-top plastic bag.\u00a0 Add beef, seal and shake to coat.<\/p>\n
Cook half of bacon in a large Dutch oven over medium-high heat until crisp.\u00a0 Remove bacon from pan with slotted spoon; set aside.\u00a0 Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides.\u00a0 Remove beef from pan; cover and keep warm.\u00a0 Repeat procedure with remaining bacon and beef mixture.\u00a0 Remove beef from pan; cover and keep warm.<\/p>\n
Add chopped onion, sliced carrot, and minced garlic to pan; saute 5 minutes.\u00a0 Stir in red wine and broth, scraping pan to loosen browned bits.\u00a0 Add bacon, beef, remaining 1 tsp salt, remaining \u00bd tsp pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil.\u00a0 Cover, reduce heat, and simmer 45 minutes.\u00a0 Uncover and cook 1 hour or until beef is tender.\u00a0 Discard bay leaves.\u00a0 Serve beef mixture over noodles, sprinkle with parsley.<\/p>\n
Yield: 9 servings.<\/p>\n
Note: After browning beef, I assembled ingredients and used a crock pot to prepare the stew.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 c flour2 tsp salt, divided\u00be tsp ground black pepper, divided2 \u00bc lbs beef stew meat3 bacon slices, chopped and divided1 c chopped onion1 c sliced carrot4 garlic cloves, minced1 \u00bd c dry red wine1 (14 oz) can beef broth8 c halved mushrooms (1 \u00bd lbs)2 Tbsp tomato paste2 tsp chopped fresh thyme2 bay leaves1 … <\/p>\n