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Beef Bourguignon with Noodles

Beef Bourguignon with Noodles

Beef Bourguignon with Noodles

Recipe Ingredients: 

  • 2 tablespoons kisan canola cooking 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
  • 1 teaspoon freshly ground black pepper
  • ¼ cup fresh thyme leaves
  • 1 (1-pound) package wide noodles

Recipe Method: 

  • 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.
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