Rich Beef Bourguignon over Buttery Egg Noodles

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Course Main Course

Cuisine French

Servings 4 people

Equipment

Slow Cooker
Large Skillet
Large Pot

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
4 slices bacon, chopped
2 cups dry red wine
1 cup beef broth
3 carrots, peeled and sliced
8 ounces cremini mushrooms, quartered
1 large onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces egg noodles
2 tablespoons butter

Instructions

Cook the chopped bacon in a large 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. Brown them in the bacon drippings in batches until they have a deep color on all sides. Transfer the beef to the slow cooker.
Add the diced onion, minced garlic, and tomato paste to the skillet. Cook for two minutes, then stir in the flour and cook for one more minute. Pour this mixture into the slow cooker.
Add the cooked bacon, red wine, beef broth, sliced carrots, quartered mushrooms, thyme sprigs, and bay leaves to the slow cooker. Stir to combine everything.
Cover and cook on low for 8 hours or until the beef is fork-tender. Remove the thyme sprigs and bay leaves before serving.
Cook the egg noodles according to package directions. Drain them and toss with the butter while they are still hot.
Spoon the beef bourguignon over the buttered noodles and serve right away.

Notes

If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let some liquid evaporate. You can prepare the beef mixture a day ahead and reheat it gently on the stove before cooking the noodles. Use a full-bodied red wine you would drink, as it gives the sauce its main flavor.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Large Pot