Oven-Baked Bourguignonne
Yield
8 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ⅓ | cups |
carrots
sliced |
|
| 14 ½ | ounces |
tomatoes
|
|
| 1 | package |
onion soup mix
|
*
|
| ½ | cup |
red wine
|
*
|
| 8 | ounces |
mushrooms
sliced |
|
| 8 | ounces |
egg noodles
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
|
|
| 59 | ml |
all-purpose flour
|
|
| 315 | ml |
carrots
sliced |
|
| 419.1 | ml/g |
tomatoes
|
|
| 1 | package |
onion soup mix
|
*
|
| 118 | ml |
red wine
|
*
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 231.2 | ml/g |
egg noodles
|
|
Directions
Preheat Oven to 400℉ (200℃).
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, 1½ 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.
