Beef Bourguignonne With Egg Noodles

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

From a Southern Living cookbook. This entree tastes better when made 1 day in advance. Warm in Dutch oven over medium heat until thoroughly heated.

Ingredients Nutrition


  1. Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
  2. Cook half of bacon in large Dutch oven over medium-high heat until crisp. Remove bacon with slotted spoon and set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef, cover and keep warm. Repeat process with remaining bacon and beef.
  3. Add chopped onion, carrot, and garlic to pan; saute 5 minutes. Stir in wine and broth, scraping pan to lossen browned bits. Add bacon, beef, 1 tsp salt, 1/2 tsp pepper, mushrooms, and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
  4. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.
Most Helpful

This was very good. I made it a day ahead and used chopped baby carrots. It had a nice flavor and I really enjoyed the wine in it. Thanks for sharing. Made for Best of 2014 tag.

lazyme February 03, 2015

We had this for dinner last night. I left out the thyme, not a fan. I didn't have any pearl onions and didn't want to to go to the store. The sauce consistency was nice and thick. The meat was cooked just the right amount with the timing. Made for Favorites of 2014.

Lavender Lynn February 01, 2015

Delicious! I made this a day in advance just so the flavors could blend together...I cut the recipe in half...instead of slice carrots I use baby carrots...this yummy dish was served over Brewmaster's Spaetzle...but I'm sure egg noodles would be just as aware that the thyme is very decrease the amount if you aren't a major fan...Made for Spring 2014 PAC...=)

teresas May 07, 2014