Country Kitchen Beef and Vegetables

• 1 12 lbs stew meat, cubed
• 1 lb sliced mushrooms
• 1 cup sliced green onion
• 2 tablespoons olive oil
• 14 cup red wine
• 1 12 cups beef broth
• 1 tablespoon minced garlic
• 1 (6 ounce) can tomato paste
• 12 teaspoon dried parsley
• 12 teaspoon dried thyme
• 1 (14 1/2 ounce) can diced tomatoes with juice
• salt, to taste
• pepper, to taste
• 1 (16 ounce) package egg noodles, cooked
• 2 tablespoons butter, melted

1. Brown the cubed beef with the mushrooms and onions in heated olive oil and red wine in a large soup pot.
2. Add in the next 8 ingredients; bring to a boil.
3. Lower heat and simmer for 1 hour.
4. To serve: spoon beef mixture over warm buttered noodles.

stew meat, mushrooms, green onion, olive oil, red wine, beef broth, garlic, tomato paste, parsley, thyme, tomatoes, salt, pepper, egg noodles, butter

Taken from www.food.com/recipe/country-kitchen-beef-and-vegetables-143764 (may not work)