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 French part a delicious moist 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
- 12 oz Fettuccine uncooked
- 1 lb baby carrots fresh
- 10 oz pearl onions frozen
- 1 lb beef tenderloin tips or steaks 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 double-strength beef broth
- 1/3 cup dry red wine
- 1 1/2 tsp dried thyme leaves
- thyme chopped
- Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.
- 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.
- 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.
- 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..
- 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.
- Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.
- Drain pasta and carrots; arrange in shallow wide bowls. Toss pasta with beef mixture and sprinkle with fresh thyme.