Beef Burgundy With Egg Noodles
- Ready In:
- 8hrs 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 907.18 g beef stew meat, trimmed
- 88.74 ml all-purpose flour
- 473.18 ml sliced carrots, Cut 1-inch thick
- 453.59 g package thawed white pearl onions
- 255.14 g package mushrooms
- 2 garlic cloves, minced
- 177.44 ml beef broth
- 118.29 ml dry red wine
- 59.14 ml tomato paste
- 7.39 ml salt
- 2.46 ml dried rosemary
- 1.23 ml dried thyme
- 2.46 ml fresh ground black pepper
- 226.79 g uncooked egg noodles
- 59.14 ml chopped fresh thyme (optional)
directions
- 1. Sprinkle beef with flour in a large bowl. Toss well to coat. Place beef midxture, carrots, onions, mushrooms and garlic in electric slow cooker. Stir well.
- 2. Combine beef broth and next six ingredients (up to the black pepper). Stir into beef mixture.
- Cover and cook on low for 8 hours.
- Cook noodles according to pkg directions and serve beef mixture over noodles. Sprinkle with thyme.
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