2 tablespoons all-purpose flour 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1 to 1 1/4 pounds lean stew beef 
1 tablespoon butter 
1 tablespoon vegetable oil 
1/2 cup sliced carrots 
1/2 cup Burgundy wine 
1 1/2 cups beef broth 
8 ounces fresh mushrooms, sliced (about 2 cups) 
1 clove garlic, minced 
1 jar (14 to 16 ounces) whole onions, drained, or 1 1/2 cups frozen 
12 ounces egg noodles, uncooked 

Combine flour, salt, and pepper in a shallow bowl. If desired, cut stew beef into smaller pieces; dredge in the seasoned flour, coating all sides thoroughly. Melt butter and oil in a Dutch oven; add half of the meat. Cook over medium-high heat, stirring occasionally, until meat is browned. Repeat with remaining meat. 

Return all meat to the Dutch oven; add carrots, wine, bouillon, mushrooms, and garlic. Bring to a boil; reduce heat to low. Cover and cook, stirring occasionally, for about 1 hour, or until meat is tender. Add onions and continue cooking until heated through. Cook noodles according to package directions; drain well. To serve, arrange meat mixture over noodles on a large platter or in individual shallow bowls.
Serves 4.