Beef Burgundy

The classic French stew gets a makeover with pasta. A wonderful country dish, this delivers all the comfort of a rich pasta without the guilt.

Prep Time: tbd
Baking Time: tbd


  • 1 lb beef chuck steak or chuck roast, cut into 1 inch cubes
  • 1-2 Tbsp. cooking oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, sliced (1 heaping cup)
  • 8 oz mushrooms, sliced
  • 1 (16 oz) box beef broth
  • 1 bay leaf ½ Tbsp. fresh rosemary, stems removed and finely chopped (or ½ tsp dried rosemary), plus more for garnish
  • 1 Tbsp. tomato paste
  • 2 Tbsp. red wine
  • 1 jar Harvest Palm™ Tagliatelle, drained and rinsed
  1. Trim fat from beef and cut into 1 inch cubes.
  2. Heat 1 tablespoon of oil in a large skillet, and brown beef cubes on each side over medium heat.
  3. Add chopped onion and minced garlic and cook until onion is translucent.
  4. Add carrots and mushrooms and cook 5 minutes more (adding more oil if needed).
  5. Add beef broth, tomato paste, and herbs and simmer until beef is tender (about 45 minutes).
  6. Rinse, drain, and add Harvest Palm Tagliatelle and red wine to skillet, cooking until heated through and liquid is reduced.
  7. Serve immediately.