Western Casserole

• 3/4 c. flour
• 2 tsp. salt
• 4 lb. stew beef
• 1/2 c. oil
• 2 garlic cloves, minced
• 1 (6 oz.) can tomato paste
• 1 1/4 c. dry red wine
• 1 tsp. thyme
• 2 bay leaves
• 2 (4 oz.) cans mushrooms
• 1 (8 oz.) pkg. egg noodles
• 3 c. shredded Cheddar cheese
• 3 c. water

1. Combine flour and salt.
2. Cut beef into small pieces.
3. Dredge beef with flour mixture; brown in oil over medium heat.
4. Add garlic, tomato paste, wine, water, thyme and bay leaves.
5. Cover; simmer for 1 hour and 30 minutes.
6. Remove bay leaves.
7. Stir in mushrooms.
8. Cook noodles.
9. Combine noodles and beef; pour into dish.
10. Cover with foil; bake at 350u0b0 for 1 hour.
11. Uncover; top with cheese.
12. Bake 15 minutes longer.

flour, salt, stew beef, oil, garlic, tomato paste, red wine, thyme, bay leaves, mushrooms, egg noodles, cheddar cheese, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354487 (may not work)