Source: Cooking Light, September 2004
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 slices bacon, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 cloves garlic, 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
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a latge zip-top plastic bag. Add beef; seal and shake to coat.
Cook half the 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 mixture from pan; cover and
Add chopped onion, sliced carrot, and minced garlic to pan; saute 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.
Serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley - 447 cal, 14.6g fat, 32.7g pro, 45.7g carb, 3.9g fiber, 117mg chol, 6mg iron, 677mg sod, 47mg calc.