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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.
  • Total Time
    Prep: 30 min. Cook: 1-1/4 hours
  • Makes
    2 servings


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

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Average Rating:
  • Alliev317
    Oct 10, 2010

    Delicious and easy!

  • ksb223
    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.