Name: Beef Bourguignon Fettuccine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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)

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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

A dish that is a must have in any cooks repertoire. The speed of cooking does not take any flavour away.

4.73 from 106 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Beef, Pasta, Vegetables

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 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.
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.