Beef Bourguignonne With Egg Noodles

---

From a southern living cookbook. This entree tastes better when made 1 day in advance. Warm in dutch oven over medium heat until thoroughly heated.

---

Steps

---

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.

---

Ingredients

---

all-purpose flour, salt, black pepper, beef stew meat, bacon, onion, carrot, garlic cloves, dry red wine, beef broth, mushrooms, tomato paste, thyme, bay leaves, frozen pearl onions, egg noodles, parsley