Baked Burgundy Beef
Yield
6 servingsPrep
?Cook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck roast
cubed |
|
| 1 | cup |
burgundy wine
|
* |
| 1 | can |
soup, french onion
condensed |
|
| ¼ | cup |
bread crumbs
fine dry |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
noodles
buttered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck roast
cubed |
|
| 237 | ml |
burgundy wine
|
* |
| 1 | can |
soup, french onion
condensed |
|
| 59 | ml |
bread crumbs
fine dry |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
noodles
buttered |
*
|
Directions
Preheat 350℉ (180℃) oven In casserole thoroughly combine ingredients. Cover and bake 2½ to 3 hours, until tender and sauce has thickened.
Serve over noodles.
