Beef Bourguignonne With Egg Noodles Recipe

Name: Beef Bourguignonne With Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup all-purpose flour; 2 teaspoons salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 2 1/4 pounds beef stew meat; 3 bacon slices, chopped and divided; 1 cup chopped onion; 1 cup sliced carrot; 4 garlic cloves, minced; 1 1/2 cups dry red wine; 1 (14-ounce) can less-sodium beef broth; 8 cups halved mushrooms (about 1 1/2 pounds); 2 tablespoons tomato paste; 2 teaspoons chopped fresh thyme; 2 bay leaves; 1 (16-ounce) package frozen pearl onions; 7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles); 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 1/4 pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1 1/2 cups dry red wine
1 (14-ounce) can less-sodium beef broth
8 cups halved mushrooms (about 1 1/2 pounds)
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 bay leaves
1 (16-ounce) package frozen pearl onions
7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles)
3 tablespoons chopped fresh flat-leaf parsley

1
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
2
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.
3
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 teaspoon salt, remaining 1/2 teaspoon 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.

2961

kcal

Calories

Fat

382

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup all-purpose flour, 2 teaspoons salt, divided, 3/4 teaspoon freshly ground black pepper, divided, 2 1/4 pounds beef stew meat, and more.

Yes, Beef Bourguignonne With Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Bourguignonne With Egg Noodles

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