Beef Bourguignonne with Egg Noodles

Beef Bourguignonne with Egg Noodles
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 cup sliced carrot
  • 1 cup chopped onion
  • 3 bacon slices, chopped and divided
  • 1/3 cup all-purpose flour
  • 2 ¼ pounds beef stew meat
  • 2 teaspoons salt, divided
  • + 10 more ingredients
    • 7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles)
    • 2 bay leaves
    • 4 garlic cloves, minced
    • ¾ teaspoon freshly ground black pepper, divided
    • 2 tablespoons tomato paste
    • 1 ½ cups dry red wine
    • 2 teaspoons chopped fresh thyme
    • 1 (16-ounce) package frozen pearl onions
    • 1 (14-ounce) can less-sodium beef broth
    • 8 cups halved mushrooms (about 1 1/2 pounds)

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...

View full recipe at My Recipes

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