Best 6 Beef Burgundy Over Noodles Recipes

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Indulge in a culinary journey to the heart of French cuisine with Beef Burgundy, a classic dish that marries the rich flavors of beef, red wine, and aromatic vegetables. This hearty and comforting stew is elevated by the addition of tender egg noodles, creating a perfect balance of textures and flavors.

Our collection of Beef Burgundy recipes offers a range of options to suit your preferences and skill level. From the traditional Beef Burgundy with its slow-simmered perfection to a more modern take featuring a rich red wine sauce and succulent mushrooms, there's a recipe for every home cook.

For those seeking a classic experience, the Traditional Beef Burgundy recipe provides a step-by-step guide to creating this iconic dish. Allow the beef and red wine to meld their flavors over low heat, infusing the stew with depth and complexity.

For a quicker and simpler version, try the Easy Beef Burgundy recipe. This streamlined approach uses a pressure cooker to tenderize the beef and reduce cooking time, without compromising on flavor.

If you're looking for a vegetarian option, the Vegetarian Beef Burgundy recipe offers a hearty and flavorful alternative. Plant-based protein sources like lentils and mushrooms take center stage, soaking up the rich red wine sauce and creating a satisfying and wholesome dish.

And for those with a taste for adventure, the Beef Burgundy with Spaetzle recipe combines the classic flavors of Beef Burgundy with the delicate texture of homemade spaetzle. This combination of rich stew and light dumplings creates a delightful and unique dining experience.

No matter which recipe you choose, Beef Burgundy is sure to satisfy your cravings for a hearty and flavorful meal that showcases the best of French cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF BURGUNDY OVER NOODLES



Beef Burgundy Over Noodles image

A very simple beef stew with a taste of Burgundy Wine. Yum!!!!! Photos: My own

Provided by Carol Perricone

Categories     Beef

Time 1h45m

Number Of Ingredients 10

2 lb beef stew meat
2 Tbsp butter
2 can(s) (10 3/4 oz) golden mushroom soup
1/2 c red wine, dry burgundy **
1 pkg (10 oz) frozen pearl onions (or chop a small onion instead)
3-4 carrots, 1" chunks
2 Tbsp chopped parsley
salt and pepper to taste
1 pkg egg noodles, cooked
NOTE: ** I HAVE USED CABERNET OR MERLOT WITH THIS RECIPE, AND IT TASTES EXCELLENT

Steps:

  • 1. In a large saucepan, brown beef in butter.
  • 2. Add all other ingredients, (except noodles). Stir well. Bring stew to a boil; cover pot, lower heat to a simmer, and cook slow, stirring occasionally, for 1 l/2 hours, until beef is very tender.
  • 3. Serve over egg noodles, cooked according to package directions. This meal goes great with warm, crusty bread and butter, and a glass of the red wine you used to cook with! Enjoy

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 17

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Optional: Hot cooked noodles and minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

BEEF WITH BURGUNDY MUSHROOMS



Beef with Burgundy Mushrooms image

This classic recipe is a pot full of richly flavored beef and sauce spooned over noodles. Ready to serve in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked medium egg noodles (4 oz)
1 lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces
2 packages (8 oz each) fresh whole mushrooms, quartered
1 can (10 1/2 oz) condensed French onion soup
1/4 cup dry red wine (such as Burgundy) or nonalcoholic wine
1 tablespoon cornstarch
3 tablespoons tomato paste with basil, garlic and oregano
1/2 teaspoon dried oregano leaves
2 tablespoons chopped fresh parsley
Pepper

Steps:

  • Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
  • Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
  • Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
  • Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
  • Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 0 g

BEEF BURGUNDY OVER NOODLES



Beef Burgundy over Noodles image

Make and share this Beef Burgundy over Noodles recipe from Food.com.

Provided by looneytunesfan

Categories     Steak

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb boneless sirloin steak, cut into 1/4-inch strips
2 tablespoons diced onions
2 teaspoons butter
1 1/2 cups quartered fresh mushrooms
3/4 cup dry red wine or 3/4 cup beef broth
1/4 cup water, plus
2 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce (optional)
1 1/2 cups hot cooked egg noodles

Steps:

  • In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
  • Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired. Serve over noodles. Sprinkle with remaining parsley.

Nutrition Facts : Calories 149.6, Fat 6, SaturatedFat 2.5, Cholesterol 36.7, Sodium 101.4, Carbohydrate 9.6, Fiber 0.6, Sugar 0.6, Protein 9.8

SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON



Sirloin Beef Burgundy: Boeuf Bourguignon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped

Steps:

  • Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;

BEEF BURGUNDY III



Beef Burgundy III image

I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles.

Provided by CapeCodLorrie

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 6

Number Of Ingredients 6

2 pounds sirloin tips, cubed
1 medium onion, chopped
12 ounces mushrooms, chopped
2 tablespoons butter
1 (10.75 ounce) can condensed golden mushroom soup
½ cup Burgundy wine

Steps:

  • In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 8.3 g, Cholesterol 113.5 mg, Fat 28.2 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 12 g, Sodium 472 mg, Sugar 2.4 g

Tips:

  • Use a heavy bottomed pot or Dutch oven to ensure even cooking and prevent scorching.
  • Sear the beef in batches to avoid overcrowding the pan and ensure a good sear.
  • Use a dry red wine for the sauce, such as a Burgundy or Cabernet Sauvignon.
  • Simmer the sauce for at least 1 hour, or until the beef is tender and the sauce has thickened.
  • Serve the beef Burgundy over egg noodles, mashed potatoes, or rice.

Conclusion:

Beef Burgundy is a classic French dish that is perfect for a special occasion. The rich, flavorful sauce and tender beef are sure to impress your guests. Follow these tips to make the best Beef Burgundy at home.

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