Monday, March 8, 2010

Braised Beef in Red Wine w/Buttered Egg Noodles

Honestly I was two-seconds away from not posting this recipe because I wasn't pleased with the outcome of the photos. These pictures do not do this recipe justice! This is yet another winner from Epicurious, but let me warn you that this recipe is not for the faint of heart. There are many steps, much of which you shouldn't omit because it really lends to the earthy, robust taste of this authentic Italian dish.

  • 2 lb boneless beef chuck, cut into 1 1/2-inch pieces
  • 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
  • 2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
  • 1 teaspoon finely chopped fresh thyme
  • 1 Turkish bay leaf or 1/2 California
  • 4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
  • 1 carrot, thinly sliced
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 large shallots, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons all-purpose flour
  • 6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
  • 1 (10-oz) package pearl onions (2 1/2 cups)
  • 1/4 cup water


  1. It looks yummy, not sure what you didnt like about it as it looks fabo, and so funny as Im making something similar this eve.... in a cream sauce tho.. =}

  2. This looks great--so i can only imagine what better photos would look like lol. I just ate, now i'm hungry again!

  3. My mouth is watering! It does look delish!

  4. I can only imagine how good this tasted! These pics had my mouth watering for real..I know you enjoyed!:)

  5. This reminds me. I told myself I would one day make beef bourguignon, so I need to get on it, although this looks so good!


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