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Beef Burgundy with Egg Noodles

Oxmoor House
Yield 8 servings (serving size: about 1 1/4 cups beef mixture, 1/2 cup egg noodles, and 1 1/2 teaspoons thyme)
For the red wine, try a Chianti or zinfandel. The beef mixture tastes even better after it's been refrigerated a day or two, and then reheated.

Ingredients

  • 2 pounds lean beef stew meat
  • 6 tablespoons all-purpose flour (about 1 3/4 ounces)
  • 2 cups (1-inch-thick) slices carrot
  • 1 (16-ounce) package frozen pearl onions, thawed
  • 1 (8-ounce) package mushrooms, stems removed
  • 2 garlic cloves, minced
  • 3/4 cup fat-free, lower-sodium beef broth
  • 1/2 cup dry red wine
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces uncooked egg noodles
  • 1/4 cup chopped fresh thyme

Nutrition Information

  • calories 357
  • caloriesfromfat 0.0 %
  • fat 9.3 g
  • satfat 3.3 g
  • monofat 3.8 g
  • polyfat 0.7 g
  • protein 28.4 g
  • carbohydrate 38.9 g
  • fiber 2.5 g
  • cholesterol 94 mg
  • iron 4.7 mg
  • sodium 637 mg
  • calcium 53 mg

How to Make It

  1. Place beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.

  2. Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.

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