Beef Bourguignon

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
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