Burgundy Sauce w/ Beef and Noodles

2 lbs. lean beef (round or chuck) 2 Tbsp flour 1 tsp salt 1/4 tsp black pepper 1/2 medium carrot (grated) 1/2 medium onion (grated) 1/2 celery rib (finely minced) 2 garlic cloves (finely minced) 1 bay leaf 1 tsp Maggi seasoning 1/2 cup tomato juice 1/2 cup water 1 1/2 cups Burgundy wine 2 cups broad noodles, freshly cooked Trim beef of any fat or gristle. Save the fat. Cut beef into 1 1/2-inch cubes. Season with salt and pepper. Dredge with flour. Render that fat in a heavy pan. Sear the meat in it. Add all the other ingredients. Bring to a boil. Reduce heat and cover. Cook slowly until tender. Just before serving, remove the bay leaf and mix in two cups of freshly cooked noodles. Serves: 4-6 Thanks to: NYPL and Horn & Hardart's Automat