4 lbs. stewing beef
3 tsp. salt
1/2 c. oil
3/4 c. flour
2 clove garlic, minced
1 tsp. thyme
6 oz. can tomato paste
1 1/4 c. dry red wine
3 c. water
2 bay leaves
3 c. shredded Cheddar cheese
8 oz. mushroom stems and pieces, drained
Noodles - 1 (8 oz.) pkg. egg noodle bows, cooked and drained

Coat meat with flour and salt. In large Dutch oven brown meat in oil at medium temperature. Add garlic, tomato paste, wine, water, thyme and bay leaves. Cover; simmer 1 1/2 hours or until meat is tender. Remove bay leaves. Stir in mushrooms, noodles.

IF FREEZING: Divide mixture and pour into two 12 x 8 x 2 inch baking dishes. Cool; cover with freezer wrap, freeze.

TO SERVE: Thaw at room temperature for 1 1/2 hours before serving. Change top to foil. Bake at 350 degrees for 1 hour. Uncover, top with cheese and bake for 15 minutes. Serves 12.