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Beef Burgundy with Noodles

User Rating 4.5 Star Rating (2 Reviews)


Beef Burgundy with Noodles
Serve this tasty stewed beef burgundy and noodles with a tossed salad for a fabulous meal.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 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 (pinot noir)
  • 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


Directions for Beef Burgundy with Noodles.
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.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Time is incorrect, Member davidzersen

This is a very good recipe, but the 1 1/2 hour baking at 350 degrees is definetely incorrect. This should be at least 2 1/2 hours.

20 out of 21 people found this helpful.

See all 2 reviews

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