Beef Bourguignon Noodle Soup

Beef Bourguignon Noodle Soup

3 Tbsp olive oil
1 1/2 lbs lean beef stew meat
1/2 cup all-purpose flour
Salt and Black Pepper, to taste
2 slices bacon, chopped
3 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
1 Tbsp tomato paste
1 tsp dried thyme
1 1/2 cups red wine
32 oz carton low sodium beef broth
Water
16 oz pkg egg noodles

Heat the oil in a large heavy pot over medium-high heat.  Place the beef cubes in a plastic bag with the flour, salt and pepper and shake to coat.

Cook the beef cubes in the oil until well browned all over.  Remove to a plate.

In the same pot, cook the bacon and chopped carrots about 5 minutes.  Add the onion and celery and cook, stirring occasionally for about 5 more minutes.  Stir in tomato paste, thyme and red wine and cook, scraping the bottom of the pot to loosen the browned bits for a minute or two.  Add the beef broth and enough water to cover the beef and bring to a boil.  Reduce heat and simmer for 2-3 hours or until the beef is very tender, adding water as needed to keep the level about the same.  You'll want enough liquid to cook the noodles in after the beef is done.

Bring the soup back to a boil and stir in the egg noodles.  Cook until just done (according to package directions).

Serve with Horseradish Chive Bread.

This was very good!  Adapted from Martha Stewart's Boeuf Bourguignon Soup.