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Beef Bourguignon and Buttered Parsley Noodles

Whip up a hearty meal the whole family will love with this recipe for Beef Bourguignon and Buttered Parsley Noodles.
4 from 1 vote
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Servings 4 servings


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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