Beef Burgundy with Egg Noodles

1/3 C. all purpose flour
2 t. salt, divided
3/4 t. fresh ground pepper, divided
2-1/4 lb. beef stew meat
3 bacon slices, chopped and divided
1 C. chopped onion
1 C. sliced carrot
4 garlic cloves, minced
1-1/2 C. dry red wine
1 (14-oz) can less sodium beef broth
8 C. halved mushrooms (about 1-1/2 lbs)
2 T. tomato paste
2 t. chopped fresh thyme
2 bay leaves
1 (16 oz) pkg frozen pearl onions
7 C. hot cooked medium egg noodles (about 6 C. uncooked)
3 T. fresh parsley, chopped

1. Combine flour, 1 t. salt and 1/4 t. pepper into a large ziploc bag.  Add beef; seal and shake to coat.

2. Cook  half of bacon in a large Dutch oven over medium-high heat until crisp.  Remove 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 with remaining bacon and beef.

3. Add onions, carrots, and garlic to pan; saute 5 minutes.  Stir in wine and beef broth, scraping pan to loosen browned bits.  Add bacon, beef, remaining salt and pepper, mushrooms, tomato paste, thyme, bay leaves and pearl onions; bring to a boil.  Cover and reduce heat, and simmer 45 minutes.  Uncover and cook 1 hour or until beef is tender.  Discard bay leaves.  Serve beef mixture over egg noodles, and sprinkle with parsley.

9 servings: 447 calories, 14.6g fat, 32.7g protein, 45.7g carbs, 3.9g fiber, 677mg sodium