Ingredients
2 1/2 pounds beef stew meat, cut into 1-inch chunks, patted dry with a paper towel
1/4 cup all-purpose flour
1 teaspoon dried Italian seasoning
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
3 tablespoons olive oil
2 cups dry red wine (such as Pinot Noir or Cabernet Sauvignon)
2 cups beef stock
1 tablespoon tomato paste
2 cups baby potatoes
2 cups baby carrots
One 12-ounce package frozen pearl onions
1 cup button mushrooms, halved
2 teaspoons chopped garlic
6 cups cooked egg noodles or rice (optional)
Chopped fresh parsley, for garnish