Beef Bourguignon Fettuccine is an old classic that always taste so good. Served with fettuccine for a warming hearty meal. The mixture of French cuisine and a side order of Italian makes this a superb meal. The beef cooked hot and fast with the beef stock and dry red wine makes the delicious French element. The perfectly cooked fettuccine adds a new texture and body creating a dish that will be hard to beat. The only complaint will be that you haven’t cooked enough. Served with a lovely glass of red wine for a meal that will be hard to beat.
Beef Bourguignon Fettuccine is an exquisite culinary creation that marries the rustic charm of French cuisine with the comforting familiarity of Italian pasta. This dish brings together the rich, robust flavours of traditional Beef Bourguignon, a classic French stew, with the silky, tender strands of fettuccine, resulting in a sumptuous fusion that delights the senses.
The foundation of Beef Bourguignon lies in its deeply flavoured, slow-cooked beef, traditionally braised in red wine. Then added to an array of aromatics such as garlic, onions, and a bouquet of herbs. This method of cooking transforms inexpensive cuts of beef into meltingly tender morsels, imbued with the wine’s complex, nuanced flavours. The stew is further enriched by the addition of hearty vegetables like carrots and mushrooms. These not only add texture but also soak up the delectable sauce, intensifying the overall taste experience.
Pairing this robust stew with fettuccine is a stroke of culinary genius. The wide, flat noodles of fettuccine are perfect for capturing and holding the thick, luscious sauce of the Bourguignon. Unlike other pasta shapes, fettuccine’s broad surface area allows it to be generously coated with the rich, wine-infused gravy, ensuring that each bite delivers a harmonious blend of flavours. The pasta itself, often made with eggs, provides a delicate yet substantial base that complements the meaty stew without overwhelming it.
The integration of these two distinct culinary traditions highlights the versatility and creativity inherent in modern cooking. Combining the hearty, wintery comfort of Beef Bourguignon with the appeal of pasta, crosses cultures with a novel dining experience. It’s a testament to how traditional recipes can be adapted and transformed to create something entirely new and exciting. However this dish still honours their roots.
Beef Bourguignon Fettuccine is more than just a meal; it’s a celebration of flavours and textures. The deep, savoury notes of the beef and wine contrast beautifully with the soft, buttery fettuccine. They create a dish that is both comforting and sophisticated. It’s perfect for any meal, with the essence of comfort food while still feeling indulgent and luxurious.
Moreover, this dish exemplifies the idea that fusion cuisine can be both respectful of its sources and innovative in its execution. The melding of French and Italian elements showcases how culinary traditions can evolve, borrowing techniques and ingredients to create something greater than the sum of its parts. Beef Bourguignon Fettuccine is a shining example of this culinary alchemy, offering a deeply satisfying dining experience that pays homage to its origins while forging a path of its own.
In essence, Beef Bourguignon Fettuccine is a dish that invites you to savour each mouthful with its flavours. to appreciate the rich tapestry of flavours and textures that it presents. It’s a reminder of the joys of culinary exploration and the endless possibilities that arise when different cuisines come together. Whether enjoyed with a glass of red wine, this dish promises to be a memorable and delightful experience.
Beef Bourguignon Fettuccine
A dish that is a must have in any cooks repertoire. The speed of cooking does not take any flavour away.
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Servings: 8 people
Calories: 298kcal
Ingredients
- 12 oz Fettuccine uncooked
- 1 lb baby carrots fresh
- 10 oz pearl onions frozen
- 1 lb beef tenderloin tips cut into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1/2 tsp Salt
- 1/2 tsp ground black pepper
- 2 tbsp butter
- 2 tsp garlic minced
- 10 oz beef broth
- 1/3 cup dry red wine
- 1 1/2 tsp dried thyme leaves
- thyme chopped
Instructions
- Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.12 oz Fettuccine, 1 lb baby carrots
- Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water. Then drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag and shake to coat.10 oz pearl onions, 1/4 cup all-purpose flour, 1/2 tsp Salt, 1/2 tsp ground black pepper
- Melt 1 tablespoon butter in a large, deep nonstick skillet over medium-high heat. When melted add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside.2 tbsp butter, 1 lb beef tenderloin tips
- Melt remaining tablespoon of butter in skillet. When melted brown the remaining beef, reserving any flour mixture in bag. Transfer beef to same plate as before..2 tbsp butter
- Add garlic to drippings in the skillet and cook for 2 minutes, stirring to make sure it won’t burn. Add any remaining flour and mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet and bring to a boil.10 oz beef broth, 1/3 cup dry red wine, 1 1/2 tsp dried thyme leaves, 2 tsp garlic
- Drain pasta and carrots; arrange in shallow wide bowls. Toss pasta with beef mixture and sprinkle with fresh thyme.thyme
Notes
Beef Bourguignon is an old classic that always taste so good. Served with fettuccine for a warming hearty meal.
Nutrition
Calories: 298kcal | Carbohydrates: 27g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 483mg | Potassium: 295mg | Fiber: 3g | Sugar: 4g
12 comments
A lovely rich dish with an amazing aroma
The flavours were deep and complex, with the wine and herbs creating a mouth-watering sauce that coated the fettuccine perfectly.
A must-try for any food enthusiast looking for comfort food with a gourmet twist.
The beef was tender and succulent, and the sauce had just the right balance of wine and herbs.
Two dishes I love combined. In heaven with this.
Simple and rammed with flavour. Hard to beat.
Such a good idea with simple ingredients.
The only reason I’m giving it four stars instead of five is that the cooking process was quite lengthy. However, the taste more than made up for it.
I tried the Beef Bourguignon Fettuccine recipe and found it to be quite rich. While the flavours were good, the combination of the heavy sauce and pasta was a bit too much for my taste. Trying spaghetti next time.
I decided to try the Beef Bourguignon Fettuccine recipe for a family dinner, and it was an absolute hit!
I particularly loved how the fettuccine absorbed the sauce, making each bite a delightful experience. It was a bit of an effort to prepare, but the end result was a restaurant-quality meal at home.
The Beef Bourguignon Fettuccine recipe was worth every minute spent in the kitchen.