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.
Beef Bourguignonne with Egg Noodles
Beef Bourguignonne with Egg Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 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

Directions

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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