This hearty entrée actually tastes better when made a day in advance. Warm it up in a Dutch oven over medium heat until thoroughly heated, and keep warm in a slow cooker set to low.
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
How to Make It
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.
This was outstanding. I followed the lead of other reviewer and made Yukon Gold mash potatoes but I also had egg noodles in the pantry so I made some of those also. I preferred the potatoes because they absorbed the liquid and weren't slippery like the noodles. I increased the liquid by half. I also used Crimini (baby Portobella, Italian brown) mushrooms and thought this is too much, but they cook down and add great texture. It was cold and rainy and this was perfect and the hardest part was cooking the meat so its a thumbs up from me
This dish was amazing!! So easy to make too. This will definatley be made on a regular basis and for family and friends! I didn't use the egg noodles but subsituted red potatoes instead. I cut them into large pieces and threw them in the pot to cook, they turned out perfect. I think next time I may make a little more sauce to soak up with bread.
My husband and I loved this recipe. I forgot to add the pearl onions, and as other people have said it still tasted delicious. I also doubled the amount of sauce (tomato paste, wine and beef broth). I think next time I will use mashed potatoes, as that will absorb the sauce (which is delicious!) better then the egg noodles.
I have never made a dish like this, but it came out tasting AMAZING! I couldn't find frozen pearl onions, so I omitted those. Otherwise I followed the recipe to a T. Better than it tasting great, my super-picky 5 & 3 year old daughters loved it...now THAT'S what I call a great dish! :-)
Thaks for your egg noodle recipe. Love it. Seem so hard to make it. Egg noodles is popular in many dishes in Asian. One of my favorite noodle is rice noodle. I found this awesome new Pho-making kit called Happy Pho by this woman who used her grandparents' recipe to make them. They come in a box with a spice packet and a pack of pho noodles for 2 people. I was skeptical at first, but they have a simple recipe at the back that takes 15 mins. All I need to get is some chicken or beef broth and fresh ingredients, and the Pho that came out is absolutely delicious! It's also all natural and organic and made with brown rice. Check out their products here http://staranisefoods.com/our-products.aspx. I got them from Whole Foods in SoMa. But you can also get them from Amazon.com I think. I've also joined their facebook page http://www.facebook.com/#!/pages/Star-Anise-Foods/111447418877428 -- i bet you will LOVE it
This recipe is really delicious! I am sure I will make this again, my husband loved it as well, although my two-year-old wouldn't touch it! This dish wasn't difficult to make, but did take a while to cook. I loved the sauce and everything came out perfectly tender. I wasn't a huge fan of the pearl onions, I might cut back on those next time. I made a simple side salad to go with this dish.
This recipe was very tasty and defintely will make it again. Even though I forgot to buy the bacon and the pearl onions. Tasted good without them, Hubby said make it with the bacon next time. I know he will like it with or without the bacon.
This is one of my family's favorite recipes. I double the amount of carrots it calls for, but otherwise cook it exactly as it is. Some advice -use a very big pot / dutch oven to begin the process - the mushrooms take up a ton of space before they cook down! It's a winner!
This is one of the best things i've ever made. I cannot wait to make it again. I omitted the pearl onions, because my husband isn't fond of them and doubled the carrots. It was fabulous!
I think this would be a perfect meal to make for someone who was sick or just had a baby. It keeps well in the fridge and really does taste better and better each day.
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