Ingredients:

For the Beef Bourguignon:

• 1 lb beef stew meat, cut into 1-inch cubes

• 2 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup mushrooms, sliced

• 1/2 cup red wine (optional, or use beef broth)

• 1 cup beef broth

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• Salt and black pepper, to taste

For the Buttery Egg Noodles:

• 8 oz egg noodles

• 2 tbsp unsalted butter

• Salt, to taste

• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the beef:

   • Heat olive oil in a large skillet or Dutch oven over medium-high heat.

   • Season beef with salt and pepper, then sear in batches until browned on all sides. Remove beef and set aside.

2. Sauté vegetables:

   • In the same pan, sauté onion and garlic for 2-3 minutes until softened.

   • Add mushrooms and cook another 3 minutes.

3. Deglaze and simmer:

   • Stir in tomato paste and cook 1 minute.

   • Deglaze pan with red wine (or skip and use broth). Scrape up any browned bits.

   • Return beef to pan, add beef broth, thyme, rosemary, and bay leaf.

   • Simmer for 15-20 minutes until beef is tender and sauce is slightly thickened. Remove bay leaf.

4. Cook the noodles:

   • While beef simmers, cook egg noodles according to package instructions. Drain and toss with butter and a pinch of salt.

5. Serve:

   • Plate noodles and spoon beef bourguignon on top.

   • Garnish with chopped parsley.