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Beef Bourguignon with Noodles

Beef Bourguignon with Noodles

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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Servings

6 Servings

Ingredients

  • 2 tablespoons canola oil
  • 1 ½ pounds beef silver tip in 1-inch cubes
  • 1 8-ounce package baby bella mushrooms, quartered
  • 1 9-ounce bag frozen white pearl onions, not thawed
  • 2 medium carrots peeled and sliced
  • 2 tablespoons flour
  • 1 32-ounce box Manischewitz All Natural Beef Broth
  • ½ cup red wine
  • 1 teaspoon freshly ground black pepper
  • ¼ cup fresh thyme leaves
  • 1 1-pound package wide noodles

Instructions

  • Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. 
  • Pat beef very dry with paper towels so the beef will brown, not steam. Brown beef on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
  • Add mushrooms, onions, and carrots, scraping down the brown bits from the pan, stirring occasionally, for about 5 minutes. Sprinkle in flour, stir to mix and coat veggies. Add broth, wine, pepper, and thyme; return beef to the pan along with any accumulated juices. Bring to a boil, reduce heat to medium-low. Cook, uncovered, for 45 minutes, stirring occasionally.
  • While beef is stewing, prepare noodles according to package instructions. Drain and place in a serving bowl. 
  • Spoon stew over noodles and serve with Salad with Apples and Walnuts.
  • Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).