"From Horn & Hardart. They used a cheap red wine, think boxed. lol Crockpot would be good for this recipe, just cook low and slow 8 hours after browning meat and deglaze with wine. Add all to Pam sprayed crockpot."

Original is 12 servings

Metric US

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Step by Step Method

Step 1

Season the beef with salt and pepper.

Step 2

Dredge in seasoned flour and shake off the excess.

Step 3

Heat the oil in a Dutch oven over medium-high flame.

Step 4

Add the meat in batches, being careful not to crowd the pan, and sear on all sides until lightly browned, 3 to 5 minutes.

Step 5

When all the pieces are browned, return all to the pan and add 1/2 cup water and all the other ingredients except the noodles.

Step 6

Bring to a boil, reduce the heat to low, cover, and simmer until tender, about 3 ½ to 4 hours.

Step 7

When the beef is nearly done, cook the noodles according to package directions and drain.

Step 8

Just before serving, remove the bay leaf from the stew and mix in the noodles.

Tips

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Beef and Noodles with Burgundy Sauce

Ingredients

Nutritional