Beef Bourguignonne with Egg Noodles

Beef Bourguignonne with Egg Noodles Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
This hearty entrée actually tastes better when made a day in advance. Warm it up in a Dutch oven over medium heat until thoroughly heated, and keep warm in a slow cooker set to low.

Yield:

9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)

Recipe from

Nutritional Information

Calories 447
Caloriesfromfat 29 %
Fat 14.6 g
Satfat 5.1 g
Monofat 6.1 g
Polyfat 1.5 g
Protein 32.7 g
Carbohydrate 45.7 g
Fiber 3.9 g
Cholesterol 117 mg
Iron 6 mg
Sodium 677 mg
Calcium 47 mg

Ingredients

1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 1/4 pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1 1/2 cups dry red wine
1 (14-ounce) can less-sodium beef broth
8 cups halved mushrooms (about 1 1/2 pounds)
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 bay leaves
1 (16-ounce) package frozen pearl onions
7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles)
3 tablespoons chopped fresh flat-leaf parsley

Preparation

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley.

Note:

Ann Taylor Pittman,

September 2004
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