MARINATING (the day before)

PLACE meat in a large bowl and ADD the marinade ingredients.

STIR to combine and coat the meat; COVER and marinate in the refrigerator for 1 to 24 hours, turning meat occasionally (see Note 1).

DRAIN the beef and pat dry, saving the marinade.

STRAIN the marinade and reserve both the liquid and the vegetables separately, REMOVING the bay leaves.

HEAT a large Dutch oven over medium-high heat ; ADD and BROWN the diced bacon.

REMOVE the bacon, leaving the fat in the pan.

RETURN the pan to medium-high heat.

ADD the meat in batches and BROWN on all sides (don't overcrowd the pan); REMOVE with a slotted spoon.

ADD the reserved vegetables and COOK until lightly browned, about five minutes.

ADD the flour and COOK and STIR until beginning to brown, about one minute.

STIR in the reserved marinade.

RETURN beef and bacon to pan; BRING to a boil.

REDUCE heat to low and COOK, covered, until the meat is fork-tender, 1 1/2 to 2 hours.

ADD carrots, mushrooms and pearl onions and continue to COOK for another 20 minutes, or until vegetables are tenderNOTE: Recipe may be made ahead to this point; if so, store stew in refrigerator until fifteen minutes prior to serving; return to large pan and reheat.

ADD the parsley, salt and pepper to the stew; REMOVE from heat.

Meanwhile, PREPARE noodles according to package instructions; when done, TOSS with butter, parsley and chives.