Beef Burgundy with Egg Noodles
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.
How to Make It
Step 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.
Step 2
Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.
Cooking Light Slow Cooker Tonight
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user's Review
This is a great recipe! Although I use fresh mushrooms instead of canned ones. Thank you for sharing it :)
BarbieVA's Review
Meat was tough. Not a lot of flavor. Sorry.
lnj9603's Review
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njcalzia's Review
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DallasJen's Review
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LightestFan's Review
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martjdav's Review
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Sakkasie's Review
Best dish I've ever made in the crock pot! The only change I made was to use sliced onion because I forgot to buy the pearl onions. I used a super cheap (as in $3.00) bottle of zinfandel and cooked it for the full 8 hours. Amazing, tasted like something you'd get in a restaurant.
tollygirl77's Review
This is definitely not as good as it looks. The only thing I left out was the salt. It's like glorified beef stew. Yuck. Not a fan.
trishweb's Review