Beef Bourguignonne with Egg Noodles

Ingredients

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  bacon slices, chopped and divided

1  cup  chopped onion

1  cup  sliced carrot

4  garlic cloves, 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 large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of 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 from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 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.