Highly economical, Leftover Pot Roast Boeuf Bourguignon creates another outstanding meal, adding mushroom, onion and noodles and producing wonderful new flavors. Amazing.

Leftover Pot Roast Boeuf Bourguignon

Leftover Pot Roast Boeuf Bourguignon
Serve with a good, inexpensive but flavorful Burgundy.
Recipe type: Main Course
Cuisine: French
Serves: 4 to 6
  • 2 Tablespoons butter
  • 1 large yellow onion
  • 4 Cups sliced button or Cremini mushrooms (1 pound)
  • 1 garlic clove; minced
  • salt, to taste
  • 2 Cups red wine
  • 1 bay leaf
  • 1 teaspoon cornstarch; dissolved in
  • 1 Tablespoon water
  • 2 Tablespoons fresh thyme
  • 2 Cups beef broth; see * Note
  • 3 1/2 Cups cubed, leftover pot roast (to 4 Cups)
  • 1 tomato; peeled, seeded, and diced
  • 1 bag egg noodles (12 ounce) (or other favorite noodles)
  1. Halve onion and slice into thin strips. Melt butter in large skillet and add onion, mushrooms, garlic and pinch of salt. Cook over medium-high heat until onion softens, about 5 minutes. Add wine and bay leaf. Cook over medium-high heat until 3/4 of liquid is gone, 20 to 25 minutes.
  2. Dissolve cornstarch in 1 tablespoon water. Add thyme, beef broth and dissolved cornstarch. Simmer 10 minutes. Stir in pot roast and tomato and simmer 10 to 15 minutes, stirring occasionally.
  3. Meanwhile, cook egg noodles in plenty of boiling salted water until just tender to the bite, about 10 minutes.
* Note: If you have leftover roasting juices from the pot roast, remove the fat and add up to 1 cup of the juices when you add the beef broth for richer flavor.
Nutrition Information
Serving size: Each of 6 servings Calories: 530 Fat: 19 g Carbohydrates: 53 g Sodium: 451 mg Fiber: 1.20 g Protein: 26 g Cholesterol: 112 mg


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