Recipe for Beef Burgundy with Egg Noodles

Ingredients

  • 2 pounds lean beef stew meat
  • 6 tablespoons all-purpose flour (about 1 3/4 ounces)
  • 2 cups (1-inch-thick) slices carrot
  • 1 (16-ounce) package frozen pearl onions, thawed
  • 1 (8-ounce) package mushrooms, stems removed
  • 2 garlic cloves, minced
  • 3/4 cup fat-free, lower-sodium beef broth
  • 1/2 cup dry red wine
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces uncooked egg noodles
  • 1/4 cup chopped fresh thyme

Cooking Directions

Place beef in a large bowl; sprinkle with flour, tossing well to coat.

Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker.

Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture.

Cover and cook on LOW for 8 hours. Cook noodles, omitting salt and fat.

Serve beef mixture over noodles; sprinkle with thyme

Beef Burgundy with Egg Noodles Photos

by Pak101.com (few years ago!) / 677 views
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