4 lbs. lean stewing beef in 1" cubes
3/4 c. flour
1/2 c. oil (corn)
2 tsp. salt
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 c. dry red wine
3 c. water
1 tsp. thyme
2 bay leaves
2 (4 oz.) cans mushroom stems & pieces, drained
1 (8 oz.) pkg. egg noodle bows, cooked & drained
3 c. shredded cheddar cheese

Coat meat in oil at medium temperature. Add garlic, tomato paste, wine, water, thyme and bay leaves. Cover, simmer 1 1/2 hours until meat is tender. Remove bay leaves. Stir in mushrooms and noodles; divide mixture in half and pour into 2 (12"x8"x2") baking dishes. Bake at 350 degrees for 1 hour. Border each with half the cheese. Bake 15 minutes longer. Makes 12 servings.