• 2 1/2 pounds lean beef, (chuck, round or rump roast) cut into 2 inch cubes
  • 1/3 cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/3 cup vegetable oil
  • 1/2 pound sliced bacon, diced
  • 1 cup onion, finely chopped
  • 4 carrots, pared and chopped
  • 3 cloves garlic, minced
  • 1 can tomato paste (6 oz. can)
  • 2 cups water
  • 1 cup dry red wine
  • 1/4 cup fresh parsley, minced
  • 1 bay leaf
  • 1 teaspoon Thyme
  • 2 pounds small white onions (frozen is okay)
  • 1/2 pound fresh mushrooms, stemmed
  • 1/4 cup butter
  • 1 1/2 pounds egg noodles, cooked
Coat beef with mixture of flour, salt and pepper. In a large skillet, brown meat in oil, pour off fat. Transfer meat to a large dutch oven. Add bacon to skillet and brown lightly, add chopped onions, carrots and garlic, cook 5 minutes, stirring frequently. Pour off fat, add to meat along with tomato paste, water, wine, parsley, bay leaf and thyme. Bake covered at 350° for 2 hours or until meat is tender. Remove bay leaf and skim off fat, if necessary. Lightly brown small onions and mushroom caps in butter, carefully stir into meat and bake 30 minutes more. Serve over egg noodles. Serves 8.
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