Beef Burgundy with Egg Noodles

Beef Burgundy With Egg Noodles Recipe

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Trudy Getler


This recipe is adapted from when my German ancestors married into my country French line at least 7 generations back. I've updated it, shortened the prep time which originally took hours, then threw it in a crock pot for the working parents of today. Like all of my heirloom recipes, I only have the ingredient amounts from catching and measuring as my grandmother tossed a handful or pinch of each ingredient as she only went by memory and taste. Since it's his favorite old world recipe, whenever my eldest son and his family come to visit, this is a must have


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Yield: 8 servings (serving size: about 1 1/4 cups beef and gravy, 1/2 cup egg noodles
25 Min
6 Hr
Slow Cooker Crock Pot


  • 8 oz
    diced cooked bacon (save the bacon greese)
  • 6 Tbsp
  • 2 to 3 lb
    lean beef cubes, precut
  • 1 large
    parsnip, cut into quarters
  • 1 c
    sliced carrots
  • 16 oz
    package frozen pearl onions, thawed
  • 8 oz
    package mushrooms
  • 2 clove
    garlic, minced
  • 3/4 c
    fat free low sodium beef broth
  • 1 to 2 c
    a good enough to drink red burgundy wine
  • 1 Tbsp
    tomato paste
  • 1 1/2 tsp
    himilain pink salt (if you don't have it sub.w/sea salt
  • 1/2 Tbsp
    fresh rosemary,(1/2 tsp if dried rosemary)
  • 1/4 Tbsp
    fresh thyme (1/4 tsp dried thyme)
  • 1/2 tsp
    ground pepper
  • 8 oz
    uncooked egg noodles
  • 1 tsp
    browning kitchen bouquet or gravy master

How to Make Beef Burgundy with Egg Noodles


  1. 1. Cook the bacon, break into pieces put aside. Save the bacon grease.
  2. Place beef cubes in a paper bag or zip lock plastic bag, gallon size; sprinkle with flour, salt & pepper and toss well to coat. In a large heavy bottom saute pan, heat a small amount of oil or (even better though not healthy) the leftover bacon grease, until the beef is crispy on the outside but still very pink inside.Then place the beef in the crockpot.Along with the veggies.
  3. Use the same pan you sauted the beef in,adding a small amount of evoo or bacon grease and saute the mushrooms and onions till looking slightly caramelized. You may need to add more bacon grease do so. Plus do this in 2 to 3 portions. If you do the full amount at once, they will not reach a good state of browning and caramelization. Just before that is finished at the garlic. now add that to the crockpot along with carrot and garlic. Pour the beef broth over it.
  4. Pour the wine into the same pan used to saute beef, mushrooms and onion. Simmer, stirring to loosen all bits of meats and juices, until it reduces in half. then add the tbs of tomato paste and browning sauce. Mix well and pour this reduced juice over the items in crock pot.
  5. Add the rosemary, thyme. stir and cover, set the crockpot on 10 hours. the lowest heat setting along with the gravy will make even a cheap grade of beef cubes melt in your mouth tender.
  6. Cook package of egg noodles according to directions but without adding salt. 20 minutes before the crockpot ends. drain then serve with the beef burgundy over top. Sprinkle with the bacon bits and enjoy

Printable Recipe Card

About Beef Burgundy with Egg Noodles

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: German
Other Tags: Quick & Easy Heirloom
Hashtag: #crockpot

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