Beef, Mushroom and Onion Ragout

Ingredients:

2 teaspoons salt

1 teaspoon pepper

1 teaspoon marjoram

1 teaspoon thyme

½ teaspoon onion salt

½ teaspoon garlic salt

1 teaspoon dried parsley

2 Tablespoons olive oil

¼ cup flour

1 pound of beef chuck steak, trimmed of fat and cut into ½ inch cubes

1 pound of sliced mushrooms

1 pound frozen pearl onions, thawed

3 cups beef stock, divided

1 teaspoon Worcestershire

2 teaspoons browning and seasoning sauce (optional)

12-16 ounces wide noodles (such as papparedelle or wide egg noodles), cooked and drained

Directions: In a small bowl, mix the salt, pepper, marjoram, thyme, onion salt, garlic salt and parsley. Taste the seasoning mix and adjust to your liking. Set the seasoning aside. On a piece of wax paper, mix the flour and about a teaspoon of the seasoning mix together. Dredge the beef cubes in the flour mixture, shaking off excess. In a Dutch oven, heat 1 Tablespoon of oil of medium heat and add half of the beef cubes. Brown the beef on all sides. Remove to a plate or bowl and repeat with remaining olive oil and beef cubes. Add about ½ cup of stock to the hot pan and scrape up all the brown bits.  Add all the beef back into the pan. Add the mushrooms, onions, the rest of the beef stock, Worcestershire (and browning sauce, if using) along with more seasoning mix. Bring to a boil and reduce to a simmer. Cover with a lid and let cook, stirring occasionally, for about 1 ½ hours, or until the beef cubes are very tender. Test occasionally for seasoning and add more if needed. Toss the noodles in and cook for another 10 minutes and serve in bowls.