Pasta Bourguignonne

Pasta Bourguignonne

Pasta Bourguignonne

A famous French dish, beef bourguignonne is often made with a dry red wine, such as burgundy. If desired, substitute dry red wine for half the beef stock.


Makes 4 servings


1 beef eye of round roast, cut into 1-1/2-inch cubes (about 1 pound)
3 to 4 tablespoons all-purpose flour
1 tablespoon olive or vegetable oil
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
2 bay leaves
1 can (14-1/2 ounces) beef broth
2 onions, quartered
3 cups sliced mushrooms
2 cups sliced carrots
Salt (optional)
Black pepper (optional)
8 ounces uncooked fettuccine, cooked and kept warm


  1. Coat beef with flour. Heat oil in large heavy-duty saucepan over medium heat until hot. Add beef; cook until browned. Add oregano, marjoram, thyme and bay leaves; cook 1 minute.
  2. Add beef broth to saucepan; bring to a boil. Reduce heat; simmer, covered, about 1 hour or until beef is tender. Add vegetables; simmer, covered, 25 to 30 minutes or until beef and vegetables are tender. Remove and discard bay leaves. Season to taste with salt and pepper, if desired. Serve over hot cooked pasta.

Nutritional Information

Serving Size: 1/4 of beef mixture with 1 cup cooked pasta (without added salt and pepper seasonings)
Sodium 101 mg
Protein 33 g
Fiber 4 g
Carbohydrate 63 g
Cholesterol 55 mg
Saturated Fat 2 g
Total Fat 9 g
Calories from Fat 17 %
Calories 463

Dietary Exchange

Vegetable 3
Starch 3
Meat 3

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