3/4 cup all-purpose flour
2 tsp. salt
4 lb. stew beef, cut up
1/2 cup vegetable oil
2 garlic cloves, minced
1 (6 oz.) can tomato paste
1 1/4 cups dry red wine
1 tsp. thyme
2 bay leaves
2 (4 oz. ea.) cans mushrooms
1 (8 oz.) pkg. egg noodles
3 cups shredded Cheddar cheese
3 cups water

Combine flour and salt. Cut beef into small pieces. Dredge beef with flour mixture; brown in oil over medium heat. Add garlic, tomato paste, wine, water, thyme and bay leaves. Cover; simmer for 1 hour and 30 minutes.

Remove bay leaves. Stir in mushrooms. Cook noodles. Combine noodles and beef; pour into dish. Cover with foil; bake at 350°F for 1 hour. Uncover; top with cheese. Bake 15 minutes longer.