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

Equipment

  • Slow Cooker
  • Large Skillet
  • Pot for noodles

Ingredients
  

  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • 4 slices bacon, chopped
  • 2 carrots, sliced
  • 1 yellow onion, chopped
  • 8 ounces cremini mushrooms, quartered
  • 2 cups dry red wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces egg noodles
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the bacon in a skillet over medium heat and cook until crisp. Transfer the bacon to the slow cooker and leave the drippings in the skillet.
  • Add the beef cubes to the skillet in batches and brown on all sides. Transfer the browned beef to the slow cooker.
  • Add the carrots, onion, mushrooms, red wine, beef broth, tomato paste, garlic, thyme, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • About 20 minutes before serving, cook the egg noodles according to package directions. Drain and toss with the butter.
  • Remove the bay leaves from the slow cooker. Spoon the beef and sauce over the buttered noodles and sprinkle with 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, remove the lid for the last hour to let some liquid evaporate. Leftovers reheat gently on the stovetop with a splash of broth to keep the beef moist.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Pot for noodles