Sherice's Beef Bourguignonne with egg noodles

1 review, 5 star(s). 100% would make again

Ready in 2 hours 05 minutes

This hearty meal tastes even better the next day.


1/3 cup flour, all-purpose
2 tsp salt; divided
3/4 tsp black pepper; freshly ground, divided
2 1/4 pounds beef stew meat
3 slices bacon; chopped and divided
1 cup Onion; chopped
1 cup carrot; sliced
4 cloves Garlic; minced
1 1/2 cup red wine; dry
1 14-oz can beef broth; low sodium
8 cups mushrooms; halved (about 1 1/2 pounds)
2 tbsp tomato paste
2 tsp thyme; chopped fresh
2 bay leaves
1 16-oz package pearl onions; (frozen)
7 cups egg noodles; hot cooked(about 6 cups uncooked)
3 tbsp parsley; fresh chopped

Original recipe makes 5



Combine flour, salt and pepper in large zip lock bag. Add beef; seal and shake to coat.

Add oil to dutch oven, add half of beef ixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, carrot, and garlic to pan. Saute 5 minutes. Stir in red wine and broth, scrapin pan to loosen browned bits. Add bacon, beef, remaining 1 tsp salt, remaing 1/2 tsp. pepper, mushrooms, tomato paste, 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 of cooked noodles.

Verified by stevemur
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Calories Per Serving: 1985 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
shericeramirez 6y ago

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