1 Tbsp olive oil, divided
1 each garlic clove, minced
1 each onion, chopped
1 each celery, chopped
2 cups sliced mushrooms, undrained
20 oz boneless beef round, cut into 1-inch cubes
1 Tbsp flour
1/4 cup dry red wine
1 cup low sodium beef broth
1 can (14 1/2 oz.) fire roasted diced tomatoes
1 Tbsp tomato paste
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp dried thyme leaves, crushed
1/4 tsp dried rosemary, crushed
bay leaf
carrot, diced
3 cups Skinner® Extra Wide Egg Noodles

Cooking Directions:

1.  Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add garlic, onion, celery and mushrooms. Cook 7 to 10 minutes, stirring occasionally or until onion is tender. Remove vegetables. 

2.  Add remaining 2 teaspoons oil to skillet. Dust beef with flour and add to skillet. Brown over medium heat, about 2 minutes per side, stirring occasionally.

3.  Pour in wine and scrape up browned bits. Add broth, tomatoes, tomato paste, salt, pepper, thyme, rosemary, bay leaf and carrot.

4.  Return vegetables to skillet. Reduce heat to low, cover and simmer 90 minutes, or until beef and carrots are tender.

5.  Prepare pasta according to package directions; drain.

6.  To serve, spoon noodles into large shallow bowl. Remove bay leaf from stew.  Top hot cooked noodles with beef stew.