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