Search
by Ingredient

Oven-Baked Bourguignonne

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by aaaaa

YIELD

8 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

Ingredients

2 907.2
POUNDS G BEEF CHUCK
¼ 59
1 ⅓ 315
CUPS ML CARROTS
sliced
14 ½ 419.1
OUNCES ML/G TOMATOES
1 1
PACKAGE PACKAGE ONION SOUP MIX *
½ 118
CUP ML RED WINE *
8 231.2
OUNCES ML/G MUSHROOMS
sliced
8 231.2
OUNCES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 432 60% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 91mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 64g
Vitamin A 75% Vitamin C 11%
Calcium 3% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

Email this recipe