3 tablespoons butter
1 (3-pound) rump roast or beef round, cut into 1-1/2-inch cubes
1 large onion, sliced
1 clove garlic, minced
1/4 cup all-purpose flour
1 cup dry red wine
1 (10-1/2-ounce) can condensed beef broth, undiluted
2 tablespoons tomato paste
1 teaspoon dried thyme, crushed
1 bay leaf
1/2 pound frozen pearl onions
1 (8-ounce) package small fresh mushrooms
1 teaspoon salt
1/4 teaspoon pepper
Warm cooked egg noodles