Beef Bourguignonne with Egg Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. 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 |
Directions:
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; 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.
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