Beef Burgundy with Egg Noodles

Name: Beef Burgundy with Egg Noodles
Yield: 8
Ingredients: 2 pounds lean beef stew meat; 6 tablespoons all-purpose flour (about 1 3/4 ounces); 2 cups (1-inch-thick) slices carrot; 1 (16-ounce) package frozen pearl onions, thawed; 1 (8-ounce) package mushrooms, stems removed; 2 garlic cloves, minced; 3/4 cup fat-free, lower-sodium beef broth; 1/2 cup dry red wine; 1/4 cup tomato paste; 1 1/2 teaspoons salt; 1/2 teaspoon dried rosemary; 1/4 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 8 ounces uncooked egg noodles; 1/4 cup chopped fresh thyme

Beef Burgundy with Egg Noodles was pinched from <a href="http://www.myrecipes.com/recipe/beef-burgundy-egg-noodles-50400000124208/" target="_blank">www.myrecipes.com.</a>

"For the red wine, try a Chianti or zinfandel. The beef mixture tastes even better after it's been refrigerated a day or two, and then reheated...."

INGREDIENTS

•

2 pounds lean beef stew meat

•

6 tablespoons all-purpose flour (about 1 3/4 ounces)

•

2 cups (1-inch-thick) slices carrot

•

1 (16-ounce) package frozen pearl onions, thawed

•

1 (8-ounce) package mushrooms, stems removed

•

2 garlic cloves, minced

•

3/4 cup fat-free, lower-sodium beef broth

•

1/2 cup dry red wine

•

1/4 cup tomato paste

•

1 1/2 teaspoons salt

•

1/2 teaspoon dried rosemary

•

1/4 teaspoon dried thyme

•

1/2 teaspoon freshly ground black pepper

•

8 ounces uncooked egg noodles

•

1/4 cup chopped fresh thyme

Go To Recipe

review

►