Ingredients
4 bacon strips, chopped1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon canola oil2 medium onions, chopped2 medium carrots, coarsely chopped1/2 pound medium fresh mushrooms, quartered4 garlic cloves, minced1 tablespoon tomato paste2 cups dry red wine1 cup beef stock2 bay leaves1/2 teaspoon dried thyme8 ounces uncooked egg noodlesMinced fresh parsley
Preparation
Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels.
In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper.
In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil.
Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves.
To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley.
