French Burgundy Beef Noodle Soup

Name: French Burgundy Beef Noodle Soup
Prep time: 15 min
Cook time: 2 h 25 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs (910 g) Beef chuck, cut into 1½-inch cubes; 1½ cups (355 ml) Red Burgundy wine or Pinot Noir, room temperature; 12 oz (340 g) Pearl onions, peeled, root ends trimmed; 10 oz (280 g) Cremini mushrooms, halved; 8 oz (225 g) Egg noodles, uncooked; 3 cups (710 ml) Beef broth; 2 tbsp (30 g) Tomato paste; 3 cloves Garlic cloves, minced; 2 sprigs Fresh thyme, fresh; 1 Bay leaf, dried; 2 tbsp (30 ml) Olive oil; 2 tbsp (16 g) All-purpose flour; 1 tbsp (14 g) Unsalted butter, room temperature; Salt, to taste; Black pepper, to taste

From the MyKitchenBank Kitchen

A French-inspired braised beef and noodle soup with Burgundy wine, pearl onions, cremini mushrooms, and tender egg noodles. The beef becomes fork-tender during a long braise in the oven, creating a rich, savory broth infused with wine, herbs, and umami from tomato paste. Served with egg noodles for a hearty, warming main course.

Prep: 15 min
Cook: 2 hr 25 min
Total: 2 hr 40 min
Makes: 6 servings (about 1½ cups per serving)

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Steps

Before you start

Preheat oven to 325°F (163°C)
Cut beef chuck into 1½-inch cubes and pat completely dry
Peel and trim pearl onions, removing root ends
Clean and halve the mushrooms

1
Heat oven and prepare beefOven 325°F / 165°C
- Preheat oven to 325°F (163°C).
- In a small bowl, combine 2 tablespoons (16g) flour with ½ teaspoon salt and ¼ teaspoon black pepper.
- Pat the beef cubes dry with paper towels—this step is crucial for proper browning.
- Toss the beef in the flour mixture, coating all sides evenly.
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Ready when: Beef is evenly coated with flour mixture
Tip: Patting the beef completely dry ensures deep browning and crust formation.
2
Brown the beef
- Heat 2 tablespoons (30 ml) olive oil in a large Dutch oven over medium-high heat until shimmering.
- Working in batches to avoid crowding the pot (about 4-5 pieces at a time), brown the beef for 3-4 minutes per side, developing a golden-brown crust.
- Transfer each batch to a clean plate as it finishes.
- Do not rinse the pot—the browned bits are essential flavor.
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Ready when: Beef is deeply browned on all sides, not cooked through
Tip: Resist the urge to move the beef around; let each side develop color undisturbed.
3
Sauté onions and garlic
- Reduce heat to medium.
- Add the 12 oz (340g) peeled pearl onions to the pot with the drippings.
- Sauté for 3 minutes, stirring occasionally, until the onions begin to color.
- Add 3 minced garlic cloves and cook for 1 minute until fragrant.
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Ready when: Onions are slightly softened and golden; garlic is fragrant
Tip: The onions can stay slightly firm at this point; they will finish cooking in the braise.
4
Deglaze and build broth
- Increase heat to medium-high and pour in 1.5 cups (355 ml) red wine.
- Using a wooden spoon, scrape the bottom of the pot to release all browned bits.
- Simmer for 2 minutes to reduce the raw wine taste slightly.
- Stir in 2 tablespoons (30g) tomato paste until well combined.
- Add 3 cups (710 ml) beef broth, 2 fresh thyme sprigs, and 1 bay leaf.
- Return the browned beef to the pot, nestling it among the onions.
- The liquid should nearly cover the beef.
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Ready when: Liquid is simmering, beef is partially submerged
Tip: The deglazing step removes any burnt flour bits while building deep, complex flavor.
5
Braise in the ovenOven 325°F / 165°C
- Cover the Dutch oven with its lid and transfer to the preheated 325°F (163°C) oven.
- Braise for 1 hour 45 minutes, until the beef is very tender and falls apart easily when pressed with a fork.
- The liquid should have reduced and deepened in color.
- Do not stir during this time.
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Ready when: Beef cubes shred easily with gentle pressure; broth is rich and deep burgundy in color
Tip: Resist opening the oven during braising; every time you lift the lid, heat escapes and cooking time extends.
6
Add mushrooms and finish braisingOven 325°F / 165°C
- Remove the pot from the oven.
- Stir in the 10 oz (280g) halved mushrooms, distributing them evenly throughout.
- Cover and return to the oven for 20 minutes, until the mushrooms are tender and have released their liquid into the broth.
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Ready when: Mushrooms are soft; broth is rich and aromatic
Tip: Stir gently to combine mushrooms so they cook evenly throughout.
7
Cook egg noodles
- While the mushrooms finish cooking, bring a large pot of salted water (about 1 tablespoon salt per 4 quarts water) to a rolling boil.
- Add 8 oz (225g) egg noodles and cook according to package directions, usually 7-9 minutes, until tender but still slightly firm (al dente).
- Reserve ¼ cup of cooking water, then drain the noodles in a colander.
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Ready when: Noodles are tender but retain a slight firmness when bitten
Tip: Save the pasta water to thin the soup if needed when stirring in the noodles.
8
Finish and serve
- Remove the pot from the oven and stir in 1 tablespoon (14g) unsalted butter to enrich the broth.
- Taste the soup and season with additional salt and black pepper as needed.
- Gently fold the cooked noodles into the soup.
- If the soup seems too thick, stir in a splash of the reserved noodle water (or beef broth) to reach your desired consistency.
- Ladle into warm bowls and serve immediately.
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Ready when: Noodles are distributed throughout soup; broth coats a spoon lightly
Tip: Don't oversalt during cooking; add to taste at the end once the flavors have concentrated.

Good to know

Tips

Do not skip the beef browning step. It develops the deep, savory foundation of the soup through the Maillard reaction. Rushing this step results in a pale, thin-tasting broth.
Use a wine you'd actually drink. The wine concentrates as it reduces, so cheap or overly acidic wines will negatively impact the final flavor. A medium-bodied Pinot Noir or Burgundy is ideal.
The soup can be made 1-2 days ahead without noodles, which allows flavors to meld even further. Add freshly cooked noodles only when serving for the best texture.
If the broth seems thin after braising, you can simmer it uncovered on the stovetop for 10-15 minutes to concentrate the flavors before adding noodles. If it is too thick, thin with a splash of broth or water.

Make ahead

Yes. Complete the recipe through step 6 (mushrooms fully cooked). Cool completely, then cover and refrigerate for up to 2 days. When ready to serve, reheat gently in the Dutch oven over medium heat, stirring occasionally, about 15-20 minutes. Then proceed with cooking fresh noodles and finishing the soup. Alternatively, freeze the braised beef and mushroom mixture (without noodles) in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving with noodles.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days (store without noodles for best texture; add freshly cooked noodles when reheating). Freezer: up to 3 months (without noodles). Reheat: Thaw overnight if frozen, then warm gently on the stovetop over medium heat, stirring occasionally, 15-20 minutes. Add a splash of water or broth if the soup has thickened too much.

Substitutions

Red Burgundy wine or Pinot Noir → Pinot Noir, Bordeaux, or other full-bodied dry red wine with similar tannin structure. Avoid oaky or heavily tannic wines; choose something you would drink. Acidic wines will make the soup taste sharp.
Pearl onions → Baby onions, cipollini onions, or large shallots halved. Shallots will offer a slightly different, more delicate flavor. Aim for similar-sized pieces for even cooking.
Cremini mushrooms → Button mushrooms, portobello (cut into chunks), or cremini mushrooms interchangeably. Portobellos will give the deepest umami flavor. Button mushrooms are milder and add less color to the broth.
Egg noodles → Pappardelle, fettuccine, wide egg ribbons, or small bow ties (farfalle). Avoid thin noodles like spaghetti, which break down too easily in the soup. Adjust cooking time according to package directions.