9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)

Ingredients

• 1/3  cup  all-purpose flour
• 2  teaspoons  salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• 2 1/4  pounds  beef stew meat
• 3  bacon slices, chopped and divided
• 1  cup  chopped onion
• 1  cup  sliced carrot
• 4  garlic cloves, minced
• 1 1/2  cups  dry red wine
• 1  (14-ounce) can less-sodium beef broth
• 8  cups  halved mushrooms (about 1 1/2 pounds)
• 2  tablespoons  tomato paste
• 2  teaspoons  chopped fresh thyme
• 2  bay leaves
• 1  (16-ounce) package frozen pearl onions
• 7  cups  hot cooked medium egg noodles (about 6 cups uncooked noodles)
• 3  tablespoons  chopped fresh flat-leaf parsley

Preparation

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped 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 over noodles; sprinkle with parsley.

Nutritional Information

Calories:447 (29% from fat)

Fat:14.6g (sat 5.1g,mono 6.1g,poly 1.5g)

Protein:32.7g

Carbohydrate:45.7g

Fiber:3.9g

Cholesterol:117mg

Iron:6mg

Sodium:677mg

Calcium:47mg