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!) / 1042 views