BEEF BOURGUIGNON FETTUCCINE

12 oz. Fettuccine, uncooked
1 pound fresh baby carrots
1 (10-oz.) bag frozen pearl onions
1 pound beef tenderloin tips or steaks, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. margarine
2 tsp. minced garlic
1 (10 1/2 oz.) can double-strength beef broth, undiluted
1/3 cup dry red wine such as cabernet sauvignon
1 1/2 tsp. dried thyme leaves
Chopped fresh thyme or Italian parsley (optional)

Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.

Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain; set aside.

Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.

Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate.

Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally.

Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.

Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

Servings: 8
Source: National Pasta Association