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Beef Burgundy

A hearty meal in itself.



On medium-high heat sear meat in 1 TBL oil until brown on all sides. Lower heat to medium. Add garlic, onion, mushrooms, and carrots. Cook until carrots are tender, about 5 minutes.
Add parsley, peppercorns, thyme, and burgundy wine. Cook until bubbling. Lower heat to simmer and cover. Cook 3 hours stirring every 1/2 hour so food does not stick to the bottom of the pan.
Cook noodles. Spoon beef burgundy on hot noodles.

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