INGREDIENTS
1/4 cup
all-purpose flour (about 1.1 oz.)
1/2 tsp
salt
1/2 tsp
freshly ground black pepper
1 1/2 lb
boneless chuck roast, trimmed and cut into 1-inch cubes
2
bacon slices, diced
1/2 cup
dry red wine
1 10.5 ounce can
beef broth
3 cups
baby carrots (about 3/4 lb.)
2 cups
sliced shiitake mushroom caps (about 1/2 lb.)
2 tsp
dried thyme
6
shallots, halved
4
garlic cloves, thinly sliced
7 cups
hot cooked medium egg noodles (about 5 cups uncooked pasta)
Fresh thyme leaves (optional)