Classic Beef Bourguignon

Ingredients

• 1 3-bone flanken roast (about 6 and 1/2 pounds), cut into 1- to 1- and- 1/2-inch rectangles
• pinch of salt
• pinch of black pepper
• 2-3 tablespoons flour (may be omitted for gluten free diet)
• 1 tablespoon grapeseed oil
• 2-3 heaping tablespoons Gefen Tomato Paste
• 1/3 cup Shiloh Cabernet Sauvignon or other red wine
• 4 cups of pre-made beef, chicken, or vegetable stock
• Manischewitz Egg Noodles, cooked
• 6-8 cloves garlic, peeled
• pinch of allspice
• 1-2 bay leaves
• generous pinch of Haddar Kosher Salt
• 1 medium Spanish onion, peeled and chopped into 1- to 1- and- 1/2-inch rectangles
• 3 carrots, peeled and chopped into 1- to 1- and- 1/2-inch rectangles
• 3 parsnips, peeled and chopped into 1- to 1- and- 1/2-inch rectangles
• 8 ounces baby bella mushrooms, halved
• 1 bay leaf
• 2-3 sprigs fresh thyme
• 1 sprig rosemary
• 8-10 cloves garlic, peeled