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Beef Burgundy with Egg Noodles Recipe

kept bykirky2782

2 pounds lean beef stew meat
6 tablespoons all-purpose flour (about 1 3/4 ounces)
2 cups (1-inch-thick) slices carrot
1 (16-ounce) package frozen pearl onions, thawed
1 (8-ounce) package mushrooms, stems removed
2 garlic cloves, minced
3/4 cup fat-free, lower-sodium beef broth
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
8 ounces uncooked egg noodles
1/4 cup chopped fresh thyme



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