A hearty and flavorful beef stew with mushrooms and a rich wine sauce, perfect for a cozy dinner.
Heat the butter in a skillet over medium heat and sauté the mushrooms until golden brown. Remove and set aside.
Ensure the mushrooms are dry before sautéing to achieve a nice golden color.
In the same skillet, cook the bacon until crispy. Remove and set aside.
Save the bacon fat for added flavor in the next steps.
Brown the beef in the bacon fat until all sides are seared. Remove and set aside.
Do not overcrowd the skillet to ensure proper browning.
Return the mushrooms to the skillet, sprinkle with flour, and stir to coat.
Stir continuously to prevent the flour from burning.
Add the wine, garlic, thyme, and bay leaf to the skillet. Stir well and bring to a simmer.
Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
Return the beef and bacon to the skillet, cover, and simmer on low heat for 30 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Cook the egg noodles according to package instructions. Drain and set aside.
Toss the cooked noodles with a bit of butter to prevent sticking.
Season the stew with salt and pepper to taste, remove the bay leaf, and serve over the noodles.
Garnish with fresh parsley for a pop of color and flavor.
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