Red Wine Beef Stew with Egg Noodles

This is a wholesome and very fulling meal.  I like to make it on those rainy days in summer and heading into the fall.  The red wine and mustard marinade is slightly tangy and pairs nicely with any red meat. 

1 1/2 cups of red wine

1 lbs of beef round steak, cubed 

2 tablespoons of olive oil

1 tablespoon of honey mustard

1 onion, sliced thinly

1 celery stalk, diced

2 tomatoes, diced

2 tablespoons of flour

1 cup of water

3 sprigs of thyme

2 tablespoons of Worcestershire sauce

1/2 package of egg noodles

1.  Add the red wine, beef, olive oil and honey mustard in a resealable bag.  Marinate for at least 24 hours.

2.  Add a little bit of olive oil to a pot and then add the onions, celery and tomato.  Cook for about 10 minutes under medium high heat.  Add meat, Worcestershire sauce, thyme and then sprinkle with flour and then stir.  Add the red wine marinade and the water.  Cook under low temperature for about 1 1/2 hours.  

3.  Cook noodles according to package directions.  Place meat over cooked noodles and then serve.