Beef Burgundy over Egg Noodles

INGREDIENTS:

• 2 Tablespoons Flour
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1-1/4 Pounds Stew Beef
• 1 Tablespoon Butter
• 1 Tablespoon Vegetable Oil
• 1/2 Cup Carrots, Sliced
• 1/2 Cup Burgundy Wine
• 1-1/2 Cups Beef Broth
• 2 Cups Mushrooms, Sliced
• 1 Garlic Clove, Minced
• 1 (16 Ounces) Jar Whole Onions, Drained
• 12 Ounces Egg Noodles

DIRECTIONS:

• Combine flour, salt, and pepper in a bowl.
• Cut stew beef into smaller pieces and dredge in the seasoned flour, coating all sides thoroughly.
• Melt butter and oil in a Dutch oven and add half of the meat.
• Cook over medium-high heat, stirring occasionally, until meat is browned and remove.
  
• Repeat with remaining meat.
• Combine all meat to the Dutch oven with carrots, wine, bouillon, mushrooms, and garlic.
• Bring to a boil, reduce heat to low and cover and cook, stirring occasionally, for about 1 hour, or until meat is tender.
• Add onions and continue cooking until heated through.
• Cook noodles according to package directions; drain well.
  
• Arrange meat over noodles.
  

The slow cooked flavor of this hearty meal only gets better with time. Make extra for left overs...
Enjoy!