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Beef and Pasta Burgandy

 Beef and Pasta Burgandy
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.
2 ServingsPrep: 30 min. Cook: 1-1/4 hours


  • 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 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


  • 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.

2 of 2

Beef and Pasta Burgandy (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup (calculated without noodles) equals 651 calories, 39 g fat (13 g saturated fat), 131 mg cholesterol, 890 mg sodium, 30 g carbohydrate, 2 g fiber, 40 g protein.