Holiday Beef Bourguignon

Directions

1. Preheat oven to 325°. In a shallow bowl, mix flour and 1 teaspoon salt. Add beef, a few pieces at a time, and toss to coat; shake off excess.
2. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon.
3. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in broth, parsley, bay leaves and remaining salt. Return beef to pan. Bring to a boil. Bake, covered, 2 hours.
4. Meanwhile, in a large skillet, cook onions and bacon over medium-high heat 10-12 minutes or until bacon is crisp, stirring occasionally.
5. Remove stew from oven. Using a slotted spoon, transfer onion mixture to stew; stir in thyme, tomato paste and pepper. Return to oven; bake, covered, 30-45 minutes longer or until beef and onions are tender.
6. In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
7. Remove bay leaves and thyme sprigs from stew. Stir in mushrooms. Serve stew with egg noodles.