Beef Bourguignon Fettuccini

Beef Bourguignon Fettuccini

12 oz fettuccini
1 lb baby carrots
10 oz bag frozen pearl onions
1 lb beef tenderloin tips
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 tbsp margarine
2 tsp minced garlic
10-1/2 oz can beef broth
1/3 cup red wine (cabernet sauvignon)
1-1/2 tsp dried thyme

Cook pasta according to package directions. Add carrots last 5 minutes of cooking time. Thaw onions in microwave, about 2 minutes. Drain. Combine flour, salt and pepper in a plastic bag. Add half the beef; shake to coat. Melt 1 tbsp margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to a plate and set aside. Repeat procedure with remaining margarine and floured beef. Reserve any flour mixture in bag. Transfer meat to plate. Add garlic to drippings in skillet; cook for 2 minutes, stir occasionally. Add any remaining flour. Add beef broth, thawed pearl onions, wine, and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer, uncovered, 4 minutes or until beef is tender. Serve over pasta and carrots.