A classic French dish, Beef Bourguignon is served with Fettuccini in this delicious recipe making a great French Italian fusion.

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Beef Bourguignon is a classic French stew made with beef, red wine, bacon, carrots, onions, and herbs. It is a hearty and flavorful dish that is perfect for a dinner meal. Pasta is a staple of Italian cuisine and can be used to make a variety of dishes, from simple spaghetti to more complex lasagna.

Beef Bourguignon With Pasta is a fusion of these two cuisines.  It combines the hearty flavor of Beef Bourguignon with the convenience and versatility of pasta. The beef is slow-cooked in a red wine sauce until it is tender and flavorful. The pasta is cooked al dente and covered with the sauce. The dish is then topped with fresh herbs and Parmesan cheese.  . This dish is easy to make and can be customized to your liking. You can use different types of pasta, different types of beef, and different types of red wine.

In a deep skillet, cook pancetta or bacon until crisp.  Remove bacon and set aside for later.

Next add your round steak that has been cut into 11/2 inch cubes. Mine was a Top Round Steak or a London Broil. They are a very lean meat and can end up being very tough. We will be cooking our dish for a couple of hours which will make this meat super tender. Now brown the steak on all sides.  Remove the round steak and add olive oil to skillet on medium heat. 

Once the oil is heated add onions and carrots.  Sometimes I will add 1/2 cup of chopped celery also. Cook the vegetables stirring until the onions are translucent.  Add the garlic and continue stirring for 1 minute.

Pour in wine and boil for several minutes until reduced.  Stir in beef broth and tomato paste.

Add the bay leaf, nutmeg, thyme, salt and pepper to taste.  Stir mixing the spices into the liquid; add the meat and bacon back into the pot.  Now you will cover the pot and braise the bourguignon in a 250 degree oven for 2 hours.  Serve over the fettuccini or any broad pasta such as penne and top with parmesan cheese.

Beef Bourguignon With Pasta is a delicious and easy-to-make dish that is perfect for a casual dinner party, a family meal or a romantic night in. It is sure to please everyone at the table.

Recipe

Beef Bourguignon with Fettuccini

Servings: 4
1 lb. top round steak, cut into 1 1/2 inch cubes
2 slices of bacon, cut into 1 inch pieces or pancetta
2 tbsp. olive oil
½ medium onion, finely chopped
2 carrots, finely chopped
4 cloves garlic, finely chopped
2 cups dry red wine
3 cups beef broth
1 tbsp. tomato paste
1 bay leaf
1 tsp. grated nutmeg
4 thyme sprigs
Kosher salt and freshly ground pepper
1 lb. fettuccini
½ cup shredded parmesan cheese

In a deep skillet, cook bacon until crisp. Remove bacon and add round steak, browning on all sides. Remove the round steak and add olive oil to skillet on medium heat. Once the oil is heated add onions and carrots. Cook the vegetables stirring until the onions are translucent. Add the garlic and continue stirring for 1 minute. Pour in wine and boil for several minutes until reduced. Stir in beef broth and tomato paste. Add the bay leaf, nutmeg, thyme, salt and pepper to taste. Stir mixing the spices into the liquid; add the meat and bacon back into the pot. Cover the bourguignon and simmer or put in 250 degree oven for 1 to 2 hours. Serve over the fettuccini and top with parmesan cheese.