This was very good. I added some dry shitake mushrooms and frozen pearl onions from Trader Joe's.. Because the sauce was too thin I made a roux in a separate pan and added the sauce to thicken it a bit. Will definitely make again.
Beef Bourguignonne with Egg Noodles
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)
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Amount per serving
- Calories: 447
- Calories from fat: 29%
- Fat: 14.6g
- Saturated fat: 5.1g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 1.5g
- Protein: 32.7g
- Carbohydrate: 45.7g
- Fiber: 3.9g
- Cholesterol: 117mg
- Iron: 6mg
- Sodium: 677mg
- Calcium: 47mg
- 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
- 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.
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