Ingredient:

• 2/3 cup all-purpose flour
• 1-1/2 teaspoons salt, divided
• 1 boneless beef chuck roast (about 4 pounds), cut into 1-inch cubes
• 4 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2-1/2 cups Burgundy wine or beef broth
• 3 cups beef broth
• 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
• 2 bay leaves
• 1 package (14.4 ounces) frozen pearl onions
• 3 bacon strips, chopped
• 8 fresh thyme sprigs
• 2 tablespoons tomato paste
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 1 pound medium fresh mushrooms, stems removed
• Hot cooked egg noodles