Beef Bourguignonne
- Reviews 1
Ready In: 2 hrs 10 mins
Serves: 8
Ingredients
- 2 lbs boneless beef chuck, cut into 1 inch cubes
- 1⁄4 cup flour
- 1 1⁄3 cups sliced carrots
- 1 (14 1/2ounce) can diced tomatoes (I use Contadina Diced with Roasted Garlic)
- 1 bay leaf
- 1 (2 ounce) package lipton beefy onion soup mix
- 1⁄2 cup dry red wine
- 1 cup fresh sliced mushrooms
- 1 (8 ounce) package egg noodles
- salt
- pepper
- garlic
Directions
- Preheat ovet to 400.
- In a 2 quart casserole, toss beef with flour.
- Bake uncovered for 20 minutes.
- Add carrots, undrained tomatoes, salt, pepper, garlic and bay leaf
- Mix the onion soup with the wine and add to casserole.
- Bake covered for 1 1/2 hours.
- Add mushrooms and bake an additional 10 minutes.
- Meanwhile, cook noodles according to package directions
- Spoon the bourguignonne over the noodles and enjoy!
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