Easy Beef Burgundy with Egg Noodles - dummies

Easy Beef Burgundy with Egg Noodles

By Rosanne Rust, Cynthia Kleckner

Need a bit of comfort food? Try this recipe for Beef Burgundy with Egg Noodles, a classic stew. Burgundy pairs well with beef because the wine is heavy and flavorful. And here, you use chuck or round — inexpensive cuts of beef that work well in recipes that require long cooking times. The small pieces of beef are seared and simmered in liquid to produce a very tender texture.

Easy Beef Burgundy with Egg Noodles

Prep time: 10 minutes

Cook time: 3–4 hours

Yield: 4 servings

2 tablespoons canola oil

1-1/2 pounds stew meat, such as round or chuck

1-1/2 tablespoons flour

1/2 teaspoon black pepper

1 teaspoon thyme

1 cup frozen pearl onions, defrosted and drained

1 cup burgundy wine

1 cup low-sodium beef stock

12 ounces wide egg noodles, cooked according to package directions

2 teaspoons butter

Chopped fresh parsley for garnish

  1. Preheat oven to 350°F.

  2. Heat the oil in a Dutch oven and brown the stew meat.

  3. Add the flour, pepper, and thyme and mix to blend well with the meat.

  4. Add the pearl onions, wine, and beef stock and bake for 4 hours. Check after 2 and 3 hours to see whether more liquid is needed; if so, add more beef broth.

  5. Season the egg noodles with the butter and parsley, and serve with the beef burgundy.

Per serving: Calories 471 (From Fat 126); Fat 14g (Saturated 4g); Cholesterol 110mg; Sodium 124mg; Carbohydrate 28g (Dietary Fiber 2g); Protein 44g; Potassium 601mg.