Beef Bourguignonne with Egg Noodles

Ingredients

• 3  bacon divided chopped
• 2  bay leaves 
• 2.3 pounds beef stew meat 
• 0.8 teaspoon pepper black divided freshly ground
• 1 cup carrots sliced
• 7 cups extra wide egg noodles hot cooked uncooked ( 6 cups noodles)
• 1.5 cups cooking wine dry red
• 0.3 cup flour all-purpose
• 3 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 4  garlic cloves minced
• 14 ounce less-sodium beef broth canned
• 1.5 pounds mushrooms halved
• 1 cup onion chopped
• 16 ounce pearl onions frozen
• 2 teaspoons salt divided
• 2 tablespoons tomato paste 

Equipment

• frying pan
• ziploc bags
• slotted spoon
• dutch oven

Directions

1. Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag.
2. Add beef; seal and shake to coat.
3. Cook half of bacon in a large Dutch oven over medium-high heat until crisp.
4. Remove bacon from pan with a slotted spoon; set aside.
5. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides.
6. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture.
7. Remove beef from pan; cover and keep warm.
8. Add chopped onion, sliced carrot, and minced garlic to pan; saut 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits.
9. 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.
10. Serve beef mixture over noodles; sprinkle with parsley.