Directions:

Trim fat from beef. In Dutch oven, heat 1 tbsp (15ml) of the oil over medium-high heat; brown beef in batches, adding remaining oil as necessary. Transfer to plate.

Add onion, mushrooms, garlic, thyme salt and pepper to pan; cook over medium heat, stirring occasionally for about 8 minutes or until softened and liquid is evaporated.

Return beef and any juices to pan. Sprinkle with flour; cook, stirring, for 1 minute. Add wine, stock and bay leaf; bring to boil. Reduce heat, cover and simmer for 2.5 hours. Uncover and cook for 30 minutes or until thickened and meat is tender. Discard bay leaf.

Meanwhile in large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm; drain well. Divide among plates.

Spoon bourguignon over top; sprinkle with parsley.

Heart-Healthy Tips from a Dietitian

• Beef is an excellent source of iron, B-Vitamins and zinc. A three ounce serving of beef provides 39 per cent of the zinc most people need in a day.

It's time Canadians make the commitment and take charge of their heart health. If you have high cholesterol, make sure it's properly managed to reduce the risk of developing heart disease or stroke. For many Canadians, a healthy diet and regular exercise are not enough to reach target cholesterol levels. Ask your doctor about your target, and then take action to reach it.

For more heart-healthy recipe ideas and information about cholesterol and how it affects your heart health, visit the Making the Connection Web site at www.makingtheconnection.ca.

Making the Connection is a program dedicated to the ongoing education of Canadians about the dangers of high cholesterol, and to encouraging Canadians to take action to control high cholesterol to reduce the risk of heart attack and stroke.