Red Wine Braised Beef over Egg Noodles

From Michael Symon on The Chew we made this last weekend to feed a crowd and it was perfect and enjoyed by all.

• 2 tablespoons olive oil
• 1/2 cup all-purpose flour
• 1 1/2 pounds beef chuck (cut into 1-inch cubes)
• 2 cups button mushrooms (quartered)
• 1 cup frozen pearl onions (thawed)
• 3 cloves garlic (peeled, sliced)
• 1 tablespoon anchovy paste
• 2 cups red wine
• 2-3 cups water
• 1-2 tablespoons Dijon mustard
• 2 tablespoons tarragon (roughly chopped)
• wide egg noodles (for serving)
• Kosher salt and freshly ground black pepper (to taste)

• Preheat a Dutch oven over medium-high heat and add the olive oil.
• In a baking dish, add the flour and season with salt and pepper. Season the beef chuck with salt and pepper and toss the meat in the flour, shaking off any excess. Add half of the beef to the Dutch oven and cook until deep golden brown on all sides, about 10-12 minutes. Remove the beef to a plate. Repeat with the remaining half of the beef.
• Add the mushrooms, onions, and garlic to the Dutch oven. Season with salt. Cook, stirring occasionally until the vegetables begin to brown. Add the anchovy paste, allowing it to toast slightly before deglazing with the wine. Add the beef back to the Dutch oven, along with the water. Season with salt and pepper. Bring to a gentle boil then reduce to a simmer, stirring occasionally for 1 hour or until the beef is tender. Stir in the Dijon mustard and tarragon. Serve over the egg noodles.
• Tip: Allow the meat to come to room temperature before searing. Dry with paper towels before dredging in flour so that the flour adheres well and helps to brown the meat.