Go Back
Slow Cooker Beef Bourguignon with Buttered Egg Noodles
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Colander

Ingredients
  

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

Instructions
 

  • Place the beef chunks, chopped bacon, carrots, onion, mushrooms, and garlic into the slow cooker.
  • In a small bowl, whisk together the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper.
  • Pour the liquid mixture over the beef and vegetables in the slow cooker. Stir gently to combine.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • About 20 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions.
  • Drain the noodles and return them to the pot. Add the butter and stir until melted and evenly coated.
  • Remove the bay leaves from the slow cooker. Spoon the beef bourguignon over the buttered noodles.
  • Sprinkle with fresh parsley before serving.

Notes

Cook the noodles just before serving so they stay firm instead of soaking up too much sauce during storage. Leftovers keep well in the fridge for up to four days. Reheat the beef mixture gently on the stove with a splash of broth to loosen the gravy, then toss with freshly buttered noodles. If you prefer a thicker sauce, mash a few cooked carrots against the side of the slow cooker before serving.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Pot, Colander