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Beef Burgundy with Noodles


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A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

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Ok, lets get on with today’s recipe.  It is a very simple straight forward dish.  One of those one dish suppers.  Great tastes coming together in one pot, over egg noodles.  Give this one a shot!

Beef Burgundy with Noodles


  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 to 1 1/4 pounds lean stew meat
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/2 cup carrots, sliced
  • 1/2 cup dry red or burgundy wine
  • 1 1/2 cups beef broth
  • 2 bay leaves
  • 2 cups fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 1 (14-16 ounce) jar whole pearl onions, drained
  • 1 (12 ounce) package egg noodles
  • 1/4 cup parsley, chopped


Combine the flour, salt and pepper in a shallow bowl.  If desired, cut the stew meat into smaller pieces; dredge in the seasoned flour coating all sides thoroughly.  Melt the butter and add the oil to a dutch oven; add half the meat.  Cook over medium-high heat, stirring occasionally, until the meat is browned.  Remove to a plate and repeat with the remaining meat.

Return all the meat to the dutch oven;  add the carrots, wine, broth, bay leaves, mushrooms and garlic.  Bring to a boil; then reduce heat to low.  Cover and simmer, stirring occasionally, for about an hour or until the meat is tender.  Add the onions and continue cooking until heated through.

Cook the noodles according to the package instructions; drain well.  To serve, place a bed of noodles on a warm plate or large bowl; spoon the beef and veggies over the noodles.  Sprinkle with parsley.  Enjoy!

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