"For the red wine, try a Chianti or zinfandel. The beef mixture tastes even better after it's been refrigerated a day or two, and then reheated...."
INGREDIENTS
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2 pounds lean beef stew meat
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6 tablespoons all-purpose flour (about 1 3/4 ounces)
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2 cups (1-inch-thick) slices carrot
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1 (16-ounce) package frozen pearl onions, thawed
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1 (8-ounce) package mushrooms, stems removed
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2 garlic cloves, minced
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3/4 cup fat-free, lower-sodium beef broth
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1/2 cup dry red wine
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1/4 cup tomato paste
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1 1/2 teaspoons salt
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1/2 teaspoon dried rosemary
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1/4 teaspoon dried thyme
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1/2 teaspoon freshly ground black pepper
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8 ounces uncooked egg noodles
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1/4 cup chopped fresh thyme
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