Beef Bourguignonne With Egg Noodles |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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From a Southern Living cookbook. This entree tastes better when made 1 day in advance. Warm in Dutch oven over medium heat until thoroughly heated. Ingredients:
1/3 cup all-purpose flour |
2 teaspoons salt, divided |
3/4 teaspoon black pepper, divided |
2 1/4 lbs beef stew meat |
3 bacon, slices chopped and divided |
1 cup onion, chopped |
1 cup carrot, sliced |
4 garlic cloves, minced |
1 1/2 cups dry red wine |
1 (14 ounce) can beef broth |
8 cups mushrooms, halved |
2 tablespoons tomato paste |
2 teaspoons thyme |
2 bay leaves |
1 (16 ounce) package frozen pearl onions |
7 cups egg noodles, cooked |
3 tablespoons parsley |
Directions:
1. Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
2. Cook half of bacon in large Dutch oven over medium-high heat until crisp. Remove bacon with slotted spoon and set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef, cover and keep warm. Repeat process with remaining bacon and beef.
3. Add chopped onion, carrot, and garlic to pan; saute 5 minutes. Stir in wine and broth, scraping pan to lossen browned bits. Add bacon, beef, 1 tsp salt, 1/2 tsp pepper, mushrooms, and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
4. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.
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