Beef Burgundy with Noodles

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 1 1/4 pounds lean stew beef
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup sliced carrots
1/2 cup dry red or burgundy wine
1 1/2 cups beef broth
8 ounces fresh mushrooms, sliced (about 2 cups)
1 clove garlic, minced
1 jar (14 to 16 ounces) whole onions, drained, or 1 1/2 cups frozen
12 ounces egg noodles, uncooked

Combine flour, salt, and pepper in a shallow bowl.
Cut stew beef into smaller pieces; dredge in the seasoned flour. Coat all sides thoroughly.
Melt butter and oil in a Dutch oven, then add half of the meat. Cook the meat over medium-high heat, stirring occasionally until meat is browned.
Repeat with remaining meat.
Return all meat to the Dutch oven then add carrots, wine, bouillon, mushrooms, and garlic. Bring the mixture to a boil then reduce heat to low.
Cover and cook, stirring occasionally for about 1 hour or until meat is tender.
Then add onions and continue cooking until heated through.
Cook noodles according to package directions, drain well.
Arrange meat mixture over noodles on a large platter or in individual shallow bowls.
This Beef Burgundy Recipe could serves 4.