Be the first to Cook Time: 1 hour, 30 minutes
Ingredients:
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 1 1/4 pounds lean stew beef
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/2 cup sliced carrots
- 1/2 cup dry red or burgundy wine
- 1 1/2 cups beef broth
- 8 ounces fresh mushrooms, sliced (about 2 cups)
- 1 clove garlic, minced
- 1 jar (14 to 16 ounces) whole onions, drained, or 1 1/2 cups frozen
- 12 ounces egg noodles, uncooked
Preparation:
Combine flour, salt, and pepper in a shallow bowl. If desired, cut stew beef into smaller pieces; dredge in the seasoned flour, coating all sides thoroughly. Melt butter and oil in a Dutch oven; add half of the meat. Cook over medium-high heat, stirring occasionally, until meat is browned. Repeat with remaining meat.
Return all meat to the Dutch oven; add carrots, wine, bouillon, mushrooms, and garlic. Bring to a boil; reduce heat to low. Cover and cook, stirring occasionally, for about 1 hour, or until meat is tender. Add onions and continue cooking until heated through.
Cook noodles according to package directions; drain well.
To serve, arrange meat mixture over noodles on a large platter or in individual shallow bowls.
Beef Burgundy Recipe serves 4.
More Beef Burgundy and Recipes with Red Wine and Beef
Crockpot Beef Tips
Rump Roast Recipe
Pot Roast Burgundy
Beef Burgundy with Noodles
Kristie's Beef Burgundy
Burgundy Stew with Dumplings
Beef and Mushroom Stew
Skillet Beef and Noodles
Beef Noodle Stroganoff
Slow Cooker Recipes | Casseroles | Main Recipe Index
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