Beef Bourguignonne With Egg Noodles Recipe

Ingredients for Beef Bourguignonne With Egg Noodles

• All Purpose Flour
• 2 teaspoons salt
• Black Pepper
• Beef Stew Meat
• 6 slices bacon
• 1 large onion, chopped
• 1 medium carrot, chopped
• Garlic Cloves
• Dry Red Wine
• Beef Broth
• 8 oz cremini mushrooms
• 1 tablespoon tomato paste
• 1 sprig fresh thyme
• 2 bay leaves
• Frozen Pearl Onions
• Egg Noodles
• Fresh chopped parsley (for garnish)

How to Make Beef Bourguignonne With Egg Noodles

1. In a large zip-top plastic bag, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper.
2. Add 2 lbs beef stew meat to the bag.
3. Seal the bag and shake to coat the beef evenly with the flour mixture.
4. 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.
5. 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.
6. Repeat step 5 with the remaining beef, browning all pieces.
7. Add 1 large chopped onion, 1 medium chopped carrot, and 2 cloves minced garlic to the Dutch oven. Sauté for 5 minutes until softened.
8. 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.
9. 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.
10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
11. Uncover and continue to simmer for 1 hour, or until the beef is incredibly tender.
12. Remove the bay leaves.
13. Serve the Beef Bourguignonne over cooked egg noodles. Garnish with fresh chopped parsley.