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Beef Burgundy Pasta

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This flavorful and totally irresistible Beef Burgundy Pasta is pure comfort food! A cousin to boeuf bourguignon, it’s perfect on a chilly night.

Beef Burgundy Pasta served in a white bowl

Beef Burgundy Pasta

I have been the crazy lady wearing multiple layers of fleece and long-sleeve yoga tops, finished off with a not-so-artfully placed woven scarf and Uggs while working at the computer. It’s been miserably cold…and as the hubby reminds me, I have a very narrow comfort zone. The negative temperatures we’ve been having need an additional 90º before I’m a happy camper.

So it’s been the season of comfort foods: hearty, filling and delicious entrees like this Beef Burgundy Pasta. There’s every reason to crank up the oven and let beef, veggies, and wine commingle and magically transform into a flavorful pasta topping.

Beef Burgundy Pasta overhead

Tips for Making this Boeuf Bourguignon Pasta

We are huge fans of Julia Child’s classic  Boeuf Bourguignon, and this recipe utilizes many of the same ingredients. But instead of simmering beef chunks in a wine sauce, you shred the beef then add the meat, veggies, and juices to penne pasta.

I recommend using a chuck roast as it’s more flavorful than a leaner cut of beef. Just make sure to remove some of the excess fat when prepping the meat. This has become a family favorite and I put it on the menu at least once in the dead of winter.

Buy an extra chuck roast and make my Easy Pot Roast Recipe, too.

More Beef Recipes You’ll Love:

Beef Burgundy Pasta

Beef Burgundy Pasta

A twist on the classic boeuf bourguignon in a pasta dish! Pure comfort.

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Yield 6 servings


  • 3 tablespoons olive oil
  • 3-pound chuck roast
  • 1 1/2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cloves garlic, slivered
  • 1 teaspoon minced garlic
  • 1 cup beef broth
  • 1 can (28 ounces) plum tomatoes, drained and roughly chopped
  • 3 tablespoons tomato paste
  • 1+ teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon dried thyme
  • 1/2 cup Gallo Family Vineyards Hearty Burgundy
  • 1/4 cup chopped flat leaf parsley
  • 1 pound penne pasta


  1. Preheat the oven to 350º.
  2. Heat the oil in a large pot with a lid (like a Dutch oven) over medium heat. Season beef with salt and pepper. Brown roast on all sides. Remove the meat from the pan, and set aside.
  3. Add the onions, carrots, celery, and slivered garlic and sauté until the vegetables are soft, about 10 minutes. Remove the vegetables and set aside.
  4. Return the pot roast to the pot and add the stock. Heat the meat and stock till the stock comes to a boil. Put the lid on the pot and place in the oven for an hour.
  5. Remove the pot from the oven, and slice the meat into 1/4 inch slices. Return the meat to the pot.
  6. Add the tomatoes, tomato paste, minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, transfer pot to the oven, and bake, covered, until the meat is very tender, about 1 1/2 hours.
  7. Remove the meat and bay leaf from the pot, and allow to cool slightly. Shred the meat (removing any fatty areas) and return it to the pot. Add the parsley and mix to combine.
  8. Bring a large pot of water to a boil. Add the pasta, and cook at a rolling boil until just tender. Drain. Toss the sauce with the hot pasta.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 774Total Fat: 43gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 188mgSodium: 550mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 63g


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