So, This Noodle Beef Bourguignon... Where Do I Start?
If you'd told me a few years back that I'd be swapping out potatoes for noodles in Beef Bourguignon, I'd have thought you were off your rocker. But, here we are! I remember the first time I tried it—rain pouring, everyone grumpy, and me desperately rooting around for something carby that wasn't spuds. Noodles to the rescue. My daughter claims it's the only way she'll eat beef stew now (what can I say, kids these days have opinions). Not to get sappy but every time I make this, it kind of reminds me of that particularly chaotic Tuesday. Oh, and if you spot any messes in my instructions, just know it's 100 percent authentic "me."
Why You'll Love This (Probably More Than the Classic Version)
I make this when I want something that feels fancy but actually lets me wear pajamas all day. My family goes wild for it because, honestly, anything with noodles disappears faster than snacks at a birthday party. Also, I used to dread all the chopping but then I just started not dicing everything perfectly—and guess what? No one noticed. (Okay, maybe my aunt did, but she also alphabetizes her spice rack, so there you go.)
What You’ll Need (Substitutions? Always!)
- 500g beef chuck (I've used stew beef cubes in a pinch—not a crime)
- 2 big carrots, sliced (parsnips work too; my neighbor swears by ‘em)
- 1 large onion, chopped (red, yellow, whatever you have—just not green onions, unless you like living dangerously)
- 3 garlic cloves, smashed (I sometimes use the pre-minced stuff from the fridge; sue me)
- 200g mushrooms, sliced (button or cremini—though once I tried shiitake, was...odd)
- 2 tablespoon tomato paste (though honestly, I’ve skipped this when I was fresh out, and it was still edible)
- 1 cup (about 240ml) red wine (doesn’t have to be fancy; boxed wine is fine, just don’t use anything labeled “cooking wine”)
- 2 cups beef stock (stock cubes dissolved in water work—my grandmother would probably haunt me for saying that)
- 2 teaspoon dried thyme (or a handful of fresh if you’ve got it)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoon flour (or cornstarch, if you’re gluten-free-ish)
- 2 tablespoon olive oil (or just whatever cooking oil you have, honestly)
- 300g egg noodles (I use wide ones, but spaghetti works in a pinch)
- Fresh parsley for serving (optional—sometimes I just skip it because, who has time?)
Let’s Get Cooking: Directions (Not Too Fussy)
- Heat up a big heavy pot—Dutch oven is ideal, but I’ve used a deep skillet too—on medium-high. Splash in your oil.
- Pat your beef dry (supposedly helps it brown better) and season with salt and pepper. Toss it in batches into the pot. Brown it all over. Don’t crowd the pan! Or, on second thought, if you do, just know it won’t brown as nicely. Set browned beef aside.
- In the same pot, dump in your onions and carrots. Let them soften for about 5 minutes. Scrape up those brown bits! That’s where all the flavor hides.
- Add mushrooms and garlic; cook until they give up most of their water—7-ish minutes. This is when the kitchen starts to smell fabulous (and also when I usually sneak a taste, risky but worth it).
- Stir in tomato paste and flour. It’ll look weird and clumpy. Don’t panic, it always does.
- Glug in the red wine, bring to a simmer, and let it reduce by about half. Scrape the bottom again—deglazing is a fancy word but it's basically just getting all the tasty bits off.
- Add back the beef. Pour in the beef stock. Chuck in thyme and bay leaf. Give it all a good stir.
- Cover and simmer gently for 1.5 to 2 hours. You want the beef super tender. I check mine after an hour and a half with a fork. If it doesn’t shred, let it go longer. Or if you’re running late, just eat it a bit chewy—not the end of the world.
- Meanwhile, cook your noodles in salted water according to package instructions. Drain ‘em and toss with a splash of olive oil so they don’t stick (I’ve forgotten this and ended up with a noodle blob; not my finest moment).
- Fish out the bay leaf. Taste and adjust seasoning. Serve beefy stew over a big pile of noodles. Top with parsley if you’re feeling fancy.
Real-World Notes (A Few Things I Learned the Hard Way)
- If you use cheap wine, don’t worry—just don’t pick something you wouldn’t drink (I know, broken record, but it’s true)
- I tried using whole wheat noodles once, and honestly, I don’t recommend it. Weirdly sweet.
- If you forget to brown the beef properly, it’s not a tragedy. Just less depth, more “meh.”
- I think this tastes even better the next day. But my family rarely leaves leftovers, so your mileage may vary.
If You Feel Like Going Rogue: Variations I’ve Tried
- Added peas at the end for a pop of color—nobody noticed but me
- Used chicken instead of beef once—surprisingly decent, though purists will frown
- Subbed in sweet potato for carrot. Not my brightest idea. Sweet on sweet...eh
- Thrown in some smoked paprika for a little something extra. Actually, I find it works better if you add just a pinch, not a whole teaspoon
Do I Need Fancy Equipment? (Not Really)
Sure, a Dutch oven is great, but if all you’ve got is a big saucepan, go for it. I’ve even made this in my old slow cooker—just brown everything in a pan first. And if you don’t have a wooden spoon to scrape up the bits, the handle of a spatula will do. Improvise. No one’s watching (except my cat, and he’s judgy).
How to Store Leftovers (If You’re Lucky Enough to Have Them)
Stick leftovers in an airtight container in the fridge. They’ll keep for 2-3 days, probably longer, but honestly, in my house it never lasts more than a day! I think the flavors get even better overnight. You can also freeze it (minus the noodles; they turn mushy). Reheat gently—microwave is fine, or stovetop if you’re feeling motivated.
How I Like to Serve This (And the Occasional Family Quirk)
I prefer serving the beef on top of a giant tangle of noodles, then giving it a good grind of black pepper. My cousin, for some reason, likes to mix everything together until it’s basically beef noodle soup. To each their own. Sometimes we have it with a hunk of crusty bread, sometimes with a salad (if someone remembers to buy lettuce, which is rare). Oh, and if you want something on the side, check out this potato salad—it’s not traditional, but it hits the spot.
Lessons Learned (Sometimes the Hard Way)
- Don’t try to rush the simmer—trust me, I once cranked the heat and the beef turned to rubber bands. Not fun.
- Add the noodles right before serving. Otherwise, they soak up everything and get sort of sad and soggy.
- Red wine splashes stain white shirts. Learned that one the hard way. Twice. Apron’s your friend.
FAQ (People Actually Asked Me These Things)
Can I make this without wine?
Yep! Beef stock plus a splash of balsamic vinegar works in a pinch. Or just more stock. It’s still tasty.
What cut of beef is best?
Chuck is classic, but I’ve literally used whatever was on sale. Just simmer longer for tougher cuts. (Or shorter if you’re impatient, but it’s chewier.)
Can I make this gluten-free?
Absolutely—use cornstarch to thicken, and your favorite GF noodles. I tried rice noodles once, and it was surprisingly decent.
My stew’s too thin. What do I do?
Turn up the heat and let it bubble uncovered for a bit; or whisk in a slurry of flour/cornstarch and water (not directly into the pot—learned that one the hard way; lumpy city).
Do kids actually eat this?
Not gonna lie—my youngest picked out the carrots the first time, but now that I chop them smaller, he just eats everything. So yes. Eventually.
Oh, and One Last Thing...
This isn’t a traditional French dish anymore—it’s my weeknight lifesaver. If you want to go deep on classic Bourguignon, Julia Child’s book is the gold standard, though I almost never do it her way. (Here’s the book if you’re curious.)
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 cups dry egg noodles
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
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2In the same pot, add onions and carrots. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
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3Return beef to the pot. Stir in tomato paste, then pour in red wine and beef broth. Add thyme, bay leaf, salt, and pepper. Bring to a simmer.
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4Cover and cook on low heat for 2 hours, or until beef is tender and sauce is thickened. Stir occasionally.
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5About 15 minutes before serving, cook egg noodles according to package instructions. Drain and set aside.
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6Serve the beef bourguignon over the cooked noodles. Garnish with chopped parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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