• 8 ounces bacon diced
  • 1 pound roast/stew beef, 1 inch cubes
  • 2 tablespoons olive or canola oil
  • 1 teaspoon Salt
  • 1 teaspoon pepper
  • 1/2 cup flour
  • 2 tablespoons butter
  • 1 pound baby Bella mushrooms (sliced)
  • 1 sweet onion (sliced)
  • 1 can beef broth (14 ounce)
  • 1/2 pound carrots (cut bite sized chunks)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme (1 teaspoon fresh)
  • 2 teaspoons chopped garlic
  • 1 bottle red wine (750 milliliters Pinot Noir, etc)
  • 1 package yolk free extra wide noodles (cooked)
Brown bacon in large dutch oven. Remove with slotted spoon and drain on paper towels. Add 2 T olive oil or canola oil to remaining bacon grease in dutch oven. Place flour, salt, and pepper in large plastic bag. Toss beef chunks in flour mixture to coat. Place beef in dutch oven and brown on all sides. Remove with slotted spoon and set aside. Add 2 T butter to dutch oven and brown mushrooms and onions. Then add bacon, beef, beef broth, carrots, tomato paste, thyme, garlic, and 1/2 bottle red wine. Stir to combine. Bring to boil, then reduce heat and simmer slowly 1-2 hours until beef is tender. Also can be simmered in crock pot.

Will be stew consistency.

Served over cooked noodles.

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