Beef Bourguignon

I spent most of the weekend watching movies on the couch. Take that to-do list! 

I did get up off the couch just long enough to put together this awesome meal. But don't worry, that was it. I was back on the couch in time for The Simpsons.

I have to say, I was a little skeptical about this recipe. I've never really been a big fan of beef bourguignon to begin with, then I had to make it dairy-free and without egg noodles (which we don't like), but this was great!

This produced a delicious meal with thick sauce, tender meat, and just enough spices. The recipe calls for mushrooms, but I ran out. I will definitely add then next time. It wasn't bad without them, but I love mushrooms.

Ingredients (adapted from Favorite Brand Name Classic Recipe Collection)

3 tablespoons flour

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

3/4 pound boneless sirloin or top round steak, cut into 1-inch pieces

1 tablespoon olive oil

3 cups sliced crimini mushroom

1/3 cup chopped shallots

14.5-ounce can beef broth

1/4 cup dry red wine

3/4 cup sliced carrots

Fettucini noodles
2 tablespoons flour (if freezing)

Directions (ready-to-eat)

1. Combine flour, thyme, and pepper in 1-gallon ziplock bag. Add steak and shake to coat with flour mixture.
2. In a large skillet, heat olive oil over medium-high heat. Add steak and cook for 3 minutes or until seared on all sides. Remove from skillet and set aside.
3. Meanwhile, boil water and cook pasta according to directions, then set aside.
4. In steak skillet, add mushrooms and shallots; cook about 3 minutes, or until tender.
5. Add 1/4 cup water, beef broth, and wine. Bring to a boil. Add noodles, steak, carrots. Reduce heat to medium. Simmer for 5 minutes or until pasta is tender. Let stand 5 minutes before serving.

Directions (freezer version)

1. Combine flour, thyme, and pepper in 1-gallon ziplock bag. Add steak and shake to coat with flour mixture. Set aside for freezing.
2. Chop mushrooms, carrots, and shallots. Add to small freezer bag and set aside for freezing.
3. Combine water, beef broth, and wine in small (leakproof) ziplock bag and set aside for freezing. 
4. Add all bags to larger bag and freeze until ready to eat. Then, defrost completely before preparing.
5. In a large skillet, heat olive oil over medium-high heat. Add steak and cook for 3 minutes or until seared on all sides. Remove from skillet and set aside.
6. Meanwhile, boil water and cook pasta until al dente (you're going to finish cooking the noodles in the sauce). I added a few tablespoons of flour to thicken the sauce. I'm not sure if the ready-to-eat version would need this, but I liked it.
7. In steak skillet, add mushrooms and shallots; cook about 3 minutes, or until tender.
8. Bring to a boil. Add noodles, steak, carrots. Reduce heat to medium. Simmer for 5 minutes or until pasta is tender. Let stand 5 minutes before serving.