Beef Burgundy with Egg Noodles

myrecipes.com

Jennifersah88

2 pounds lean beef stew meat

6 tablespoons all-purpose flour (about 1 ¾ 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

¾ cup fat-free, lower-sodium beef broth

½ cup dry red wine

¼ cup tomato paste

1 ½ teaspoons salt

½ teaspoon dried rosemary

¼ teaspoon dried thyme

½ teaspoon freshly ground black pepper

8 ounces uncooked egg noodles

¼ cup chopped fresh thyme

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