Pork Bourguignon
Making and eating this wine infused Pork Bourguignon with egg noodles is the easiest thing you’ll do all season. It’s a hearty and comforting meal that will leave everyone feeling satisfied.
Passive Time
Passive Time
  • 4-5slices of bacon
  • 3cups cooking red wine
  • 1cup water
  • 2lb stewing pork or beef
  • 1 1/2tbs flour
  • 4-5 whole peppercorns
  • 1 yellow onion
  • 2 minced garlic cloves
  • 1/2tsp thyme
  • 1/2 large bay leaf
  • 11:lb bag egg noodles
  1. Preheat oven to 300 degrees.
  2. In a dutch oven, cook bacon until crispy. Remove from pan and set aside, leaving any bacon grease in the pan.
  3. Saute onion in bacon grease lightly, remove and set aside.
  4. Toss stewing meat in the flour, tapping off any extra, and saute in bacon grease until browned on the outside.
  5. Add to cooked pork wine, water, salt, peppercorns, bay leaf, thyme, garlic, reserved onions, bacon and bring to a low boil.
  6. Cover and place in oven for 2 hours.
  7. Remove 10 minutes before done, add egg noodles, and continue baking for an additional 10 minutes.
  8. Remove from oven, and let sit covered for 10 minutes before serving.
Recipe Notes

Adapted from: “Joy of Cooking,” Cookbook; recipe on page 460