1teaspoondried rosemary(or one sprig of fresh rosemary)
1 1/2cupsdry red wine(355 ml)
2cupswater or beef stock(475 ml)
For the parsley butter noodles:
Season the beef with salt and pepper. Toss the beef in the flour, until all the pieces are lightly coated. In a large pan over medium high heat, add the butter and olive oil. Sear the beef until browned on all sides. Remove the beef from the pan and set aside.
To the pan, add the garlic and onion. Cook for about 5 minutes, until the onions begin to soften. Add the tomatoes and the carrots, along with the herbs, wine, and stock. Add the beef back to the pot.
Bring the stew to a boil, cover, and simmer for 1 1/2 hours, until the beef is tender.
Meanwhile, prepare the noodles by boiling the egg noodles according to the package instructions in a pot of salted water. Toss the cooked noodles with the butter and parsley, and serve with the stew.