Beef Burgundy With Noodles

Beef bourguignonne
Steve Cohen / Getty Images
Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
858 Calories
28g Fat
93g Carbs
52g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 858
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 44%
Cholesterol 122mg 41%
Sodium 1792mg 78%
Total Carbohydrate 93g 34%
Dietary Fiber 8g 30%
Protein 52g
Calcium 186mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a version of the classic French dish, beef Bourguignon. The beef is cooked with dry red wine, fresh mushrooms, whole small onions, and carrots. The wine is an important feature of this dish, so choose a good quality red.

The stew is slow-simmered until the beef is very tender. The recipe calls for noodles, but mashed potatoes or rice would be excellent as well.

Serve this tasty stewed beef burgundy and noodles with a tossed salad for a fabulous meal.


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 to 1 1/4 pounds lean stewing beef (or lean chuck)
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/2 cup carrots (sliced)
  • 1/2 cup red wine (dry, such as pinot noir or Cotes Du Rhone)
  • 1 1/2 cups beef broth
  • 8 ounces mushrooms (sliced; about 2 cups)
  • 1 clove garlic (minced)
  • 1 jar/14 to 16 ounces) onions (whole, drained or about 1 1/2 cups frozen whole onions)
  • 12 ounces egg noodles (uncooked)
  • Garnish: fresh chopped parsley

Steps to Make It

  1. Combine flour, salt, and pepper in a shallow bowl.

  2. Cut the beef into smaller pieces; dredge in the seasoned flour, coating all sides thoroughly.Melt butter and oil in a Dutch oven over medium-high heat. Add half of the beef and cook while turning and stirring until the meat is browned on all sides. Repeat with remaining beef.

  3. Return all meat to the Dutch oven; add carrots, wine, bouillon, mushrooms, and garlic. Bring to a boil; reduce heat to low. Cover and cook, stirring occasionally, for about 1 1/2 to 2 hours, or until meat is tender. 

  4. Add onions and continue cooking until heated through.

  5. Cook the egg noodles according to package directions; drain well.

  6. To serve, arrange the meat and vegetable mixture over the noodles on a large platter or in individual shallow bowls. Garnish with fresh chopped parsley.

Expert Tips and Variations

Some good dry red wines you might choose include cabernet sauvignon, merlot, pinot noir, and shiraz or syrah. 

Feel free to serve the beef with rice or mashed potatoes instead of the noodle

Reader Comments

"Although this takes a bit of time to put together and to bake it is definitely worth it! This had the best flavor and was filling. I just used a red Cabernet wine because that's what I had on hand. It gave the beef an excellent flavor. Will definitely make this one again." Georgia

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