We’re hosting company over the holidays and Noni and I wanted to make a special dinner for our guests. This beef bourguinon recipe was inspired by a recipe in one of my cookbooks, however I have balanced the proportions of red wine to beef stock in order to produce a thicker sauce with less of a red wine after taste. Ribeye steak is a very flavorful, tender cut of meat, but it also has the tendency of getting tough in texture when cooked for too long. Be careful to not over-brown the steak when it first begins to cook as it will continue to cook as it stews in the sauce. The buttered parsley noodles serve as the perfect background for this flavorful entree.
For the beef bourguignon:
- 1 ribeye steak, trimmed, cubed, and seasoned with salt & pepper
- 1/4 cup all-purpose flour for the meat, plus 1 Tablespoon all-purpose flour for the sauce
- 1/2 cup pearl onions, peeled
- 1/2 cup carrots, diced
- 1/2 cup petite button mushrooms
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 teaspoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef broth
- Salt & pepper to taste
For the noodles:
- 4 oz. dry egg noodles
- Chopped fresh parsley
- 2 Tablespoons unsalted butter
- Preheat the oven to 350ºF.
- Prepare the ribeye by cutting off the excess fat and then dicing it into small cubes. Reserve the fat.
- Sauté the excess fat in a large ovenproof saucepan over medium heat. Remove the fat, leaving only the grease.
- Dredge the ribeye cubes in flour then brown them in the saucepan that contains the fat drippings. Remove the steak and set aside.
- In the same saucepan, combine the vegetables and garlic and simmer over medium-low heat until the vegetables begin to soften.
- Stir in the herbs and tomato paste, cooking until the tomato paste coats the mixture. Then stir in 1 Tablespoon of flour.
- De-glaze the saucepan by adding the wine and beef broth and stirring until a smooth sauce forms. Season with salt and pepper.
- Cover the saucepan, transfer it to the oven and allow it to cook for 20 minutes.
- Remove the saucepan from the oven, add the reserved steak and then return it to the oven for an additional 15 minutes.
- Serve the beef bourguignon over buttered parsley noodles (recipe below).
For the noodles:
- Boil a large pot of salted water and cook the egg noodles according to package instructions.
- Drain the pasta and toss it with the butter and chopped parsley.
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