Beef Bourguignon Fettuccine

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

Prep Time 15

Cook Time 20

Total Time 35

Servings people

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
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.
thyme

Beef Bourguignon is an old classic that always taste so good. Served with fettuccine for a warming hearty meal.