Beef Bourguignonne with Egg Noodles

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
This hearty entrée 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.
Yield: 9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)
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
Preparation
Combine flour, 1 teaspoon salt, and 1/4 teaspoon 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; sauté 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.
Nutritional Information
- Calories:
- 447 (29% from fat)
- Fat:
- 14.6g (sat 5.1g,mono 6.1g,poly 1.5g)
- Protein:
- 32.7g
- Carbohydrate:
- 45.7g
- Fiber:
- 3.9g
- Cholesterol:
- 117mg
- Iron:
- 6mg
- Sodium:
- 677mg
- Calcium:
- 47mg
Member Ratings and Reviews
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Thaks for your egg noodle recipe. Love it. Seem so hard to make it. Egg noodles is popular in many dishes in Asian. One of my favorite noodle is rice noodle. I found this awesome new Pho-making kit called Happy Pho by this woman who used her grandparents' recipe to make them. They come in a box with a spice packet and a pack of pho noodles for 2 people. I was skeptical at first, but they have a simple recipe at the back that takes 15 mins. All I need to get is some chicken or beef broth and fresh ingredients, and the Pho that came out is absolutely delicious! It's also all natural and organic and made with brown rice. Check out their products here http://staranisefoods.com/our-products.aspx. I got them from Whole Foods in SoMa. But you can also get them from Amazon.com I think. I've also joined their facebook page http://www.facebook.com/#!/pages/Star-Anise-Foods/111447418877428 -- i bet you will LOVE it06/09/10
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This recipe is really delicious! I am sure I will make this again, my husband loved it as well, although my two-year-old wouldn't touch it! This dish wasn't difficult to make, but did take a while to cook. I loved the sauce and everything came out perfectly tender. I wasn't a huge fan of the pearl onions, I might cut back on those next time. I made a simple side salad to go with this dish.02/17/10




