Burgundy Beef Over Noodles

• 1 1/2 lb. sirloin
• 1/4 c. margarine
• 1/2 to 1 c. Burgundy
• 1 1/2 to 2 tsp. dried parsley flakes
• 1 bay leaf
• garlic powder to taste
• onion powder to taste
• 1 lb. can peeled tomatoes, drained
• 5 to 8 oz. pearl onions
• salt and pepper
• 3 to 4 c. water
• 1 to 1 1/2 c. potatoes
• 1 c. baby carrots
• 1 c. fresh green beans
• 10 oz. mushrooms, sliced and sauteed
• flour
• 3/4 c. cold water

1. Cut up sirloin to stew-size pieces.
2. Season with pepper. Brown in margarine.
3. Simmer for about 2 hours or until just tender with Burgundy, parsley, bay leaf (leave in for 15 minutes only), garlic powder, onion powder, cut up tomatoes, pearl onions, salt, pepper and water.
4. Add cubed potatoes, carrots and green beans. When vegetables are almost tender, add mushrooms and mixture of flour and 3/4 cup cold water.
5. Simmer until liquid is thickened to desired consistency.
6. Serve over noodles.

sirloin, margarine, burgundy, parsley flakes, bay leaf, garlic, onion, tomatoes, pearl onions, salt, water, potatoes, baby carrots, fresh green beans, mushrooms, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046603 (may not work)