Beef and Pasta Burgandy Recipe

4.5 2 3
Beef and Pasta Burgandy Recipe
Beef and Pasta Burgandy Recipe photo by Taste of Home
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Beef and Pasta Burgandy Recipe

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4.5 2 3
Publisher Photo
Tender pieces of beef star in this time-honored dish from Diana Bachelder of Winter Haven, Florida. “Our kids often requested this recipe. My husband and I are empty nesters now, but I still make it for the two of us,” shares Diana.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/4 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/4 hours

Ingredients

  • 3/4 pound boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 4 teaspoons all-purpose flour
  • 1 teaspoon red currant jelly or seedless raspberry jam
  • 1 teaspoon tomato paste
  • 1-1/4 cups chicken broth
  • 1/4 cup Burgundy wine or additional chicken broth
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup pearl onions, peeled
  • 1 cup fresh baby carrots
  • Dash pepper
  • Hot cooked egg noodles, optional

Directions

In a saucepan, brown beef cubes on all sides in 1 tablespoon oil. Remove and set aside. In the same pan, melt butter. Stir in the flour, jelly and tomato paste until smooth; gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 1 minute or until thickened.
Add beef and bacon. Return to a boil. Reduce heat; cover and simmer for 45-50 minutes or until meat is tender.
In a small skillet, saute mushrooms in remaining oil until tender. Add the mushrooms, onions, carrots and pepper to beef mixture. Cover and cook 20-25 minutes longer or until vegetables are tender. Serve over noodles if desired. Yield: 2 servings.
Originally published as Beef Burgundy in Cooking for 2 Winter 2007, p21

Nutritional Facts

1 cup: 651 calories, 39g fat (13g saturated fat), 131mg cholesterol, 890mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 40g protein.

  • 3/4 pound boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 4 teaspoons all-purpose flour
  • 1 teaspoon red currant jelly or seedless raspberry jam
  • 1 teaspoon tomato paste
  • 1-1/4 cups chicken broth
  • 1/4 cup Burgundy wine or additional chicken broth
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup pearl onions, peeled
  • 1 cup fresh baby carrots
  • Dash pepper
  • Hot cooked egg noodles, optional
  1. In a saucepan, brown beef cubes on all sides in 1 tablespoon oil. Remove and set aside. In the same pan, melt butter. Stir in the flour, jelly and tomato paste until smooth; gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 1 minute or until thickened.
  2. Add beef and bacon. Return to a boil. Reduce heat; cover and simmer for 45-50 minutes or until meat is tender.
  3. In a small skillet, saute mushrooms in remaining oil until tender. Add the mushrooms, onions, carrots and pepper to beef mixture. Cover and cook 20-25 minutes longer or until vegetables are tender. Serve over noodles if desired. Yield: 2 servings.
Originally published as Beef Burgundy in Cooking for 2 Winter 2007, p21

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Reviews forBeef and Pasta Burgandy

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MY REVIEW
Alliev317 User ID: 3715952 208315
Reviewed Oct. 10, 2010

"Delicious and easy!"

MY REVIEW
ksb223 User ID: 1270993 160632
Reviewed Sep. 3, 2010

"My carrots did not get done. i will par-boil them next time. I added 1 T chopped garlic, 1/2 t thyme, and 1 bay leaf for more flavor."

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