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This hearty entrée actually tastes better when made a day in advance. Warm it up in a Dutch oven over medium heat until thoroughly heated, and keep warm in a slow cooker set to low.To cut back on saturated fat, skip the bacon. You'll still get the fatty flavor of meat from the steak.

Ann Taylor Pittman

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Credit: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Recipe Summary

Yield:
9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

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  • Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

  • Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts

447 calories; calories from fat 29%; fat 14.6g; saturated fat 5.1g; mono fat 6.1g; poly fat 1.5g; protein 32.7g; carbohydrates 45.7g; fiber 3.9g; cholesterol 117mg; iron 6mg; sodium 677mg; calcium 47mg.
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