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Beef Bourguignonne With Noodles

beef - other

3 pounds stew beef
2 tablespoons vegetable oil
1 Spanish onion; minced
1 1/2 pounds mushrooms; halved
3 cloves (1/8 oz) garlic; minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups red wine
1 1/2 cups hot beef stock
1 teaspoon bay leaf
1 1/2 pounds noodles or other pasta
1 tablespoon chopped fresh parsley

Trim fat from beef. In Dutch oven, heat 1 tablespoon of the oil over medium-high heat; brown beef, in batches and adding remaining oil as necessary. Transfer to plate. Add onion, mushrooms, garlic, thyme, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 8 minutes or until softened and liquid is evaporated. Return beef and any accumulated juices to pan. Sprinkle with flour; cook, stirring, for 1 minute. Add wine, stock and bay leaf; bring to boil. Reduce heat, cover and simmer for 2-1/2 hours. Uncover and cook for 30 minutes or until thickened and meat is tender. Discard bay leaf. Meanwhile, in large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm; drain well. Divide among plates. Spoon bourguignonne over top; sprinkle with parsley.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings
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