Save
This satisfying beef bourguignon noodles recipe transforms a classic French favorite into a weeknight dish that’s lighter on your wallet without skimping on flavor. Tender beef slow-simmers with mushrooms and carrots in a deep red wine sauce, all ladled over buttery egg noodles. It is my go-to when I crave comfort food without the big grocery bill.
I first whipped this up on a cold January night with ingredients already in my pantry. My husband still insists it is the most delicious “fancy” meal we eat on a Tuesday.
Ingredients
- Stewing beef cubed into bite-sized pieces: choose chuck or stew meat for the best texture and price
- Dry red wine: adds depth and classic bourguignon flavor select a bottle you would enjoy drinking
- Olive oil: coats the beef and helps caramelize the exterior go for extra virgin if you can
- Carrots: thick rounds add natural sweetness pick the firmest carrots you can find
- Onion: forms the aromatic base yellow or white onions work best
- Garlic: minced for punchy flavor use fresh cloves for best results
- Mushrooms: give succulence and savoriness I like cremini but white mushrooms work too
- Tomato paste: creates body and umami the tube kind is handy if you just need a little
- Beef broth: makes a rich sauce go for low sodium varieties to control seasoning
- Worcestershire sauce: adds subtle tang and umami check the label for vegetarian-friendly options if needed
- Bay leaf and dried thyme: lend herby undertones dried works well but fresh can be used if you have it
- All-purpose flour: thickens the sauce scoop and level it to measure accurately
- Unsalted butter: enriches the vegetables choose good quality for better flavor
- Egg noodles: are the classic underpinning buy wide ribbons for a hearty bed for the stew
- Fresh parsley as garnish: adds a pop of color and freshness pick flat-leaf if available
Instructions
- Marinate the Beef:
- Toss beef cubes with red wine olive oil salt and pepper in a mixing bowl. Let sit for at least fifteen minutes the longer the marination the deeper the flavor.
- Brown the Beef:
- Heat a large Dutch oven over medium high. Add the beef cubes without crowding and brown on all sides for about five minutes. Remove to a plate and keep the reserved marinade.
- Sauté the Vegetables:
- Melt butter in the pot. Add the onions and carrots cook for about five minutes until slightly softened and fragrant. Add the garlic and mushrooms continue to cook three more minutes until mushrooms start releasing juices.
- Build the Sauce:
- Mix in tomato paste and flour stirring constantly for one minute until everything looks thick and glossy.
- Combine and Simmer:
- Return the browned beef to the pot along with the reserved marinade beef broth Worcestershire sauce bay leaf and thyme. Scrape up the browned bits then bring everything to a gentle simmer. Cover the pot reduce the heat to low and cook for one hour stirring every so often until beef is fork tender and sauce has thickened.
- Cook the Noodles:
- Bring a large pot of salted water to a boil. Drop in the egg noodles and cook according to package directions until al dente. Drain well and set aside until serving.
- Finish and Serve:
- Fish out the bay leaf from the stew. Taste the sauce and add salt or pepper if needed. Spoon the beef bourguignon over the egg noodles and sprinkle with chopped parsley.
My favorite part is always the mushrooms they soak up the wine sauce and become little flavor bombs. Last winter my family requested this every Sunday and we made it a tradition to garnish our bowls with extra parsley together at the table.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to three days. Reheat gently on the stove with a splash of broth or water to keep the sauce silky. For freezing skip the noodles freeze just the beef and sauce then boil noodles fresh when you reheat.
Ingredient Substitutions
If you do not have stew beef use chuck roast or even round steak cut into cubes. Chicken or vegetable broth works in a pinch. For a vegetarian version replace beef with mushrooms and lentils and use vegetable broth instead. Try different noodle shapes or gluten free options based on your preference.
Serving Suggestions
Serve with crusty baguette to soak up extra sauce. For a brighter meal add a simple green salad with vinaigrette. Sprinkle extra fresh herbs or add a dollop of sour cream for creaminess right before serving.
Cultural and Historical Context
Beef bourguignon is a classic French stew with deep roots in the Burgundy region. Traditionally simmered for hours this recipe trims the time for busy cooks while keeping the spirit. Egg noodles are an American touch making it even more comforting.
Seasonal Adaptations
Add hearty root vegetables like parsnips or turnips in winter. Use fresh peas or green beans in spring for brightness. Try tarragon or chives when herbs are in season.
Success Stories
A friend swapped out the red wine for extra broth and still raves about how rich the sauce turned out. Another neighbor used gluten free pasta and said it was a family hit. Kids especially love twirling the noodles in the tangy sauce.
Freezer Meal Conversion
Cool the cooked beef and sauce completely before transferring to a freezer safe bag. Freeze flat for up to three months. Thaw overnight in the fridge or reheat gently from frozen with a splash of broth. Cook noodles fresh for the best texture when serving.
This dish is pure comfort and always brings my family together at the table. Enjoy cozy bowls of beef bourguignon noodles any time you need a hearty meal.
Common Recipe Questions
- → What cuts of beef work best for this dish?
Stewing beef, such as chuck roast or pre-cut stew meat, delivers great tenderness and flavor after simmering.
- → Can I use different types of mushrooms?
Yes, cremini or button mushrooms work well and can be swapped based on preference or availability.
- → How do I make this gluten-free?
Skip the noodles and flour, and serve with potatoes or gluten-free pasta for a suitable option.
- → What can I use instead of red wine?
Low-sodium beef broth or grape juice with a splash of vinegar can be used in place of red wine.
- → How should leftovers be stored?
Transfer cooled stew and noodles to airtight containers. Refrigerate for up to 3 days or freeze for longer storage.