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Beef Bourguignon with Egg Noodles
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Large Pot

Ingredients
  

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 4 slices bacon, chopped
  • 2 carrots, sliced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 8 oz mushrooms, quartered
  • 12 oz egg noodles
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
  • Season the beef cubes with salt and pepper, then brown them in the same skillet in batches. Transfer the browned beef to the slow cooker.
  • Add the carrots, onion, garlic, mushrooms, cooked bacon, red wine, beef broth, tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours or until the beef is very tender.
  • About 15 minutes before serving, cook the egg noodles in a large pot of salted boiling water according to package directions. Drain well.
  • Remove the bay leaves from the slow cooker. Serve the beef bourguignon over the hot egg noodles and sprinkle with fresh parsley.

Notes

Brown the beef well before adding it to the slow cooker to build deeper flavor in the sauce. If the sauce seems thin at the end, mix a teaspoon of cornstarch with a little cold water and stir it in during the last 30 minutes. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet, Large Pot