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Beef Bourguignonne with Egg Noodles


Cooking Light.

This hearty entree actually tastes better when made a day in advance. Warm it up in a Dutch oven over medium heat until thoroughly heated, and keep warm in a slow cooker set to low.

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  • 1/3 cup all-purpose flour
  • 2 tsp salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 2-1/4 lbs beef stew meat
  • 3 bacon slices, chopped & divided
  • 1 cup chopped onion
  • 1 cup sliced carrot
  • 4 garlic cloves, minced
  • 1-1/2 cups dry red wine
  • 1 (14oz) can less-sodium beef broth
  • 8 cups halved mushrooms (~ 1-1/2 lbs)
  • 2 Tbsp tomato paste
  • 2 tsp chopped fresh thyme
  • 2 bay leaves
  • 1 (16oz) pkg frozen pearl onions
  • 7 cups hot cooked medium egg noodles
  • 3 Tbsp chopped fresh flat-leaf parsley


Servings 9


Step 1

Combine flour, 1 tsp salt, and 1/4 tsp pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; saute 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1/2 tsp pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley.


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