Beef Burgundy Over Noodles

Beef Burgundy, or Boeuf Bourguignon, is a classic French dish that transforms humble beef into a gourmet delight. The rich, slow-cooked beef is simmered in a luxurious red wine sauce, infused with earthy mushrooms, savory onions, and aromatic herbs. This dish is the epitome of comfort food, perfect for a special occasion or a cozy night in. Served over tender egg noodles, the sauce seeps into every crevice, creating a meal that is as satisfying as it is indulgent. Whether you’re a fan of French cuisine or simply love a hearty beef dish, Beef Burgundy Over Noodles will quickly become a favorite in your recipe collection.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 slices of bacon, chopped
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups red wine (Burgundy or other full-bodied red wine)
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 pound mushrooms, sliced
• 1 tablespoon butter
• 12 ounces egg noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
2. Cook the Bacon: In the same pot, add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
3. Sauté the Vegetables: Add the chopped onion and carrots to the pot, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Add Tomato Paste and Flour: Stir in the tomato paste, coating the vegetables. Sprinkle the flour over the mixture and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
5. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the wine to reduce slightly.
6. Simmer the Beef: Return the beef and bacon to the pot. Pour in the beef broth, add the bay leaf, thyme, and rosemary. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the beef is tender.
7. Cook the Mushrooms: In a separate pan, melt the butter over medium heat. Add the sliced mushrooms and cook until browned and tender, about 8 minutes. Add the mushrooms to the beef mixture during the last 30 minutes of cooking.
8. Cook the Noodles: While the beef is finishing, cook the egg noodles according to the package instructions. Drain and set aside.
9. Serve: Remove the bay leaf from the beef mixture. Serve the beef and sauce over the egg noodles. Garnish with fresh parsley and enjoy!

This dish pairs wonderfully with a glass of the same wine used in the cooking process, enhancing the deep, robust flavors of the meal. Enjoy your Beef Burgundy Over Noodles with a side of crusty bread to soak up every drop of the rich sauce!