Beef Bourguignonne with Egg Noodles
Beef Bourguignonne with Egg Noodles
Cooking Light, September 2004
True to form, I didn’t really follow the recipe. I took the chuck roast and seared it in the pan instead of using stew meat or chopping it up. I also forgot the pearl onions. OOPS! I put everything in the crock pot to cook while we were at work. When I got home, I made the noodles and added a slurry to the stew to make a gravy.
Interestingly enough, the carrots were REALLY bitter. I think they soaked up too much of the red wine. We used the Ecco Domani Chianti. It was REALLY good, though. We served it with Steamfresh asparagus, corn and baby carrots. REALLY YUMMY!!
Large pot
Knife
Cutting board
Measuring cups and spoons
Crock pot
Wooden spoon
Medium saucepan for the noodles
You don’t HAVE to put the pearl onions in any recipe!! *snort*
Interesting…I never made this because it has pearl onions which make me gag. Might have to put it back on the list.