Beef Bourguignonne With Egg Noodles

“From a Southern Living cookbook. This entree tastes better when made 1 day in advance. Warm in Dutch oven over medium heat until thoroughly heated.”
READY IN:
2hrs 30mins
SERVES:
9
YIELD:
9 cups beef
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
  2. Cook half of bacon in large Dutch oven over medium-high heat until crisp. Remove bacon with slotted spoon and set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef, cover and keep warm. Repeat process with remaining bacon and beef.
  3. Add chopped onion, carrot, and garlic to pan; saute 5 minutes. Stir in wine and broth, scraping pan to lossen browned bits. Add bacon, beef, 1 tsp salt, 1/2 tsp pepper, mushrooms, and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
  4. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.

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