Oven-Baked Bourguignonne
- Ready In:
- 5hrs 22mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 lbs boneless beef chuck (Boneless chuck should be cut into 1-inch cubes as with stew meat.)
- 1⁄4 cup unbleached all-purpose flour
- 1⁄3 cup carrot, Sliced
- 1 (14 1/2 ounce) can tomatoes (Tomatoes should be whole peeled tomatoes, undrained and chopped.)
- 1 medium bay leaf
- 1 envelope onion soup mix
- 1⁄2 cup red wine
- 8 ounces mushrooms
- 8 ounces broad egg noodles
directions
- Preheat Oven to 400 degrees F.
- In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes.
- Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine.
- Bake, covered, 1 1/2 hours or until beef is tender.
- Add mushrooms and bake covered an additional 10 minutes.
- Remove bay leaf.
- Meanwhile, cook noodles according to package directions.
- To serve, arrange bourguignonne over noodles.
-
MICROWAVE DIRECTIONS:
- Toss beef with flour, set aside.
- In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine.
- Heat, covered, at HIGH (Full Power) 7 minutes, stirring once.
- Add beef and carrots.
- Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours.
- Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender.
- Remove bay leaf.
- Let stand covered 5 minutes.
- Cook Noodles and serve as above.
-
FREEZING/REHEATING DIRECTIONS:
- Bourguignonne can be baked, then frozen.
- Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze.
- To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour.
- OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through.
- Let stand covered 5 minutes.
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RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...