Beef Burgundy with Egg Noodles

13 Reviews
ADD YOUR REVIEW
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)
September 2012
RECIPE BY 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.

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

Nutritional Information

  • Calories 357
  • Caloriesfromfat 0.0%
  • Fat 9.3g
  • Satfat 3.3g
  • Monofat 3.8g
  • Polyfat 0.7g
  • Protein 28.4g
  • Carbohydrate 38.9g
  • Fiber 2.5g
  • Cholesterol 94mg
  • Iron 4.7mg
  • Sodium 637mg
  • Calcium 53mg

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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

trishweb's Review

martjdav
February 16, 2014
Very good results given the minimal prep required. That said, we've got a true boeuf bourgignon recipe that has substantially the same ingredients, but is five star. Only problem is that one takes hours on the stove and in a Dutch oven. So this is a nice "good enough" beef burgundy for snowy/cold days. I added about a tablespoon of currant jelly to up the flavor.

user's Review

trishweb
December 30, 2012
This is a great recipe! Although I use fresh mushrooms instead of canned ones. Thank you for sharing it :)

BarbieVA's Review

BarbieVA
March 25, 2014
Meat was tough. Not a lot of flavor. Sorry.

lnj9603's Review

lnj9603
October 28, 2013
N/A

njcalzia's Review

LightestFan
December 28, 2013
N/A

DallasJen's Review

user
November 24, 2013
N/A

LightestFan's Review

tollygirl77
January 13, 2014
N/A

martjdav's Review

DallasJen
October 30, 2013
N/A

Sakkasie's Review

njcalzia
November 04, 2013
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

Sakkasie
January 19, 2014
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.