While the air still has a tad of a chill left to it, this is one HOT recipe to make… great when you have a group, or great to eat for a few nights. This is a Cooking Light recipe, therefore it’s not as fatty as the original recipe. I would never have known that it was lighter. My favorite part… the mushrooms! WOW!

Beef Bourguignonne (click HERE if you want to know how to pronounce it! Click on the little symbol that looks like a speaker and you will hear someone say it) is basically beef cooked in red wine with bacon, onions and mushrooms. It’s better if it sits a day… Click HERE if you want to be taken to MyRecipes.com to the actual recipe where it’s quick and easy to print, or here it is… You may want to rent Julie and Julia for more details… This was a dish made famous (in my eyes) by Julia Childs.

Yield: 9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)

Beef Bourguignonne with Egg Noodles

Yield: 9 servings (serving size: about 1 cup beef mixture, 3/4 cup noodles, and 1 teaspoon parsley)

Ingredients

• 1/3  cup  all-purpose flour
• 2  teaspoons  salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• 2 1/4  pounds  beef stew meat
• 3  bacon slices, chopped and divided
• 1  cup  chopped onion
• 1  cup  sliced carrot
• 4  garlic cloves, minced
• 1 1/2  cups  dry red wine
• 1  (14-ounce) can less-sodium beef broth
• 8  cups  halved mushrooms (about 1 1/2 pounds)
• 2  tablespoons  tomato paste
• 2  teaspoons  chopped fresh thyme
• 2  bay leaves
• 1  (16-ounce) package frozen pearl onions
• 7  cups  hot cooked medium egg noodles (about 6 cups uncooked noodles)
• 3  tablespoons  chopped fresh flat-leaf parsley

Preparation

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley.

Nutritional Information

Calories: 447, Fat: 14.6g (sat 5.1g,mono 6.1g,poly 1.5g), Protein: 32.7g, Carbohydrate: 45.7g, Fiber: 3.9g, Cholesterol: 117mg, Iron: 6mg, Sodium: 677mg, Calcium: 47mg

Recipe and Image:  via MyRecipes.com (Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth)