• 2 lb. beef, stew meat, lean
  • 6 T. flour, all-purpose (about 1 3/4 ounces)
  • 2 c. carrots, slices carrot (1 inch thick)
  • 16 oz. onions, pearl, frozen, thawed
  • 8 oz. mushrooms, packaged, stems removed
  • 2 garlic cloves, minced
  • 3/4 c. beef broth, fat-free, lower-sodium
  • 1/2 c. red wine, dry
  • 1/4 c. tomato paste
  • 1 1/2 tsp. salt
  • 1/2 tsp. rosemary, dried
  • 1/4 tsp. thyme, dried
  • 1/2 tsp. black pepper, freshly ground
  • 8 oz. egg noodles, uncooked
  • 1/4 c. thyme, chopped fresh

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Slow Cooker Beef Burgundy with Egg Noodles is soooo yummy and perfect for dinner on a cool evening. I also find it even better the next day, so I always make enough for leftovers!

  1. Place beef in a large bowl; sprinkle with flour, tossing well to coat.
  2. Place beef mixture, carrot, onions, mushrooms, and garlic in a slow cooker.
  3. Combine beef broth, wine, tomato paste, salt, rosemary, thyme (optional), and black pepper. Stir into beef mixture.
  4. Cover and cook on LOW for 8 hours.
  5. Cook noodles according to package directions. Serve beef burgundy over noodles; sprinkle with thyme (optional).

Happy Crocking!

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Love,
Jenn

Slow Cooker Beef Burgundy over Noodles

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