Beef Burgundy with Egg Noodles

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.

Yield: 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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.4g
  • Carbohydrate: 38.9g
  • Fiber: 2.5g
  • Cholesterol: 94mg
  • Iron: 4.7mg
  • Sodium: 637mg
  • Calcium: 53mg

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

Preparation

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