New Year’s Day Burgandy Beef & Noodles
Even though I can find any recipe or ingredient idea online now, there’s still something I just love about thumbing through cookbooks. I have some from my mom and grandma that have their handwritten notes in them, and a few other church or civic group compilations that are my go-to favorites. Recently, I was browsing through them on a cold winter weekend and one recipe caught my eye. I bought most of the ingredients for it (except two that I couldn’t find, so I decided on substitutes), and kept them a few days until I had time to cook, which just happened to be a lazy New Year’s afternoon…hence the new name. I changed some of the quantities and ingredients and used my new Le Creuset pot. It turned out amazing, and the house smelled like I had been cooking all day!
New Year’s Day Burgandy Beef & Noodles
2 lbs. cubed stew beef
23 oz. (family size) can cream of mushroom soup
1/2 onion, chopped
1 tsp. beef bouillon granules (or 1 cube)
1 pkg. Italian dressing/seasoning mix
8 oz. can sliced mushrooms
1 c. Cabernet Sauvignon wine or beef broth
1 pkg. egg noodles
Stir together the beef cubes, soup, onion, bouillon and dressing mix. Lightly grease a large covered casserole dish and pour the mix in. Cover and bake at 325 degrees for 3-4 hours or until the beef is very tender. At the end, add the mushrooms and wine or broth and return to oven for 10-15 minutes. In the meantime, cook the egg noodles according to directions. Drain, then stir into the beef mixture and serve!
Note: Try this in a crockpot if you’re going to be out and about a few hours (add the mushrooms, wine, and noodles just a few minutes before serving).