This is a slow cooked classic.  Remember Julia Child? Remember Graham Kerr? If you do, you may be old; if you don’t know them, let’s just say I came up with this one myself.  Just kidding.  It’s a French classic, and you’ll love the beefy goodness.  I hope you like it.

2 pounds beef stew meat (I used Happy Family Ranch)

1 carrot sliced in 1/4 inch pieces

1 white onion, diced

1 pound cremini mushrooms, sliced

1 box cipolline onions (about 20 onions -they are tiny when you peel them; pearl onions are also great if you can find them)

3 tablespoons Worcestershire sauce

1 bayleaf

2 sprigs of thyme

2 sprigs of rosemary

2 cups red wine (don’t go cheap on your guests)

2 cups beef broth

3 tablespoons olive oil

3 tablespoons flour

Salt and pepper to taste

12 oz wide egg noodles cooked to package directions

Heat 4 quart deep pan to medium

Add oil

Dust beef with flour and brown

Remove beef; drain on paper towel

Add carrots and white onion

Cook for 4 minutes

Add mushrooms

Cook for 6 minutes

Add wine to pan

Add beef broth

Add Worcestershire sauce

Add herbs

Add meat to pan

Cover and simmer on low for 2 1/2 hours

Add small onions (pearl or chipollini)

Cook for 30 minutes or until beef is tender

Remove herbs and bay leaf

Serve over noodles