Beef Bourguignonne With Egg Noodles

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

1. Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
2. 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.
3. 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.
4. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.

flour, salt, black pepper, beef stew meat, bacon, onion, carrot, garlic, red wine, beef broth, mushrooms, tomato paste, thyme, bay leaves, onions, egg noodles, parsley

Taken from www.food.com/recipe/beef-bourguignonne-with-egg-noodles-416566 (may not work)