Ingredientes para Beef Bourguignonne With Egg Noodles
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 lbs beef stew meat
- 6 slices bacon
- 1 large onion
- 1 medium carrot
- 2 cloves garlic
- 1 cup dry red wine
- 1 cup beef broth
- 8 oz cremini mushrooms
- 1 tablespoon tomato paste
- 1 sprig fresh thyme
- 2 bay leaves
- 1 cup frozen pearl onions
- 12 oz egg noodles
- 1/4 cup fresh parsley
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Cómo preparar Beef Bourguignonne With Egg Noodles
- In a large zip-top plastic bag, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 2 lbs beef stew meat to the bag.
- Seal the bag and shake to coat the beef evenly with the flour mixture.
- Cook 6 slices bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the Dutch oven.
- Add half of the beef to the Dutch oven and cook for 5 minutes, browning on all sides. Remove beef and set aside in a warm place.
- Repeat step 5 with the remaining beef, browning all pieces.
- Add 1 large chopped onion, 1 medium chopped carrot, and 2 cloves minced garlic to the Dutch oven. Sauté for 5 minutes until softened.
- Pour in 1 cup dry red wine (Burgundy preferred) and 1 cup beef broth, scraping the bottom of the pan to loosen any browned bits.
- Return the bacon and browned beef to the Dutch oven. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 8 oz cremini mushrooms, 1 tablespoon tomato paste, 1 sprig fresh thyme, and 2 bay leaves.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Uncover and continue to simmer for 1 hour, or until the beef is incredibly tender.
- Remove the bay leaves.
- Serve the Beef Bourguignonne over cooked egg noodles. Garnish with fresh chopped parsley.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
21g
Fat
60g
Carbs
12g
