Beef Burgundy with Egg Noodles

Beef Burgundy with Egg Noodles Recipe
Oxmoor House
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.


8 servings (serving size: about 1 1/4 cups beef mixture, 1/2 cup egg noodles, and 1 1/2 teaspoons thyme)

Recipe from

Oxmoor House

Nutritional 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


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


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.