Oven Baked Bourguignonne Recipe
Oven Baked Bourguignonne is a beef recipe made with noodles and vegetables. Simple yet elegant, this beef bourguignonne is cooked with carrots and tomatoes. Flavored with onion and beef soup, the oven baked bourguignonne is filling with egg noodles in it. cooked with red wine and sliced mushrooms, this hearty oven cooked fare is great as a family meal anytime.
Ingredients
| 2 pounds boneless beef chuck, cut into 1-inch cubes | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Carrots | 1 1/3 Cup (16 tbs), sliced | |
| Whole peeled tomatoes | 1 Can (10oz), undrained | |
| Bay Leaf | 1 | |
| 1 envelope Onion or Beefy Onion Soup Mix | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| Sliced mushrooms | 1 Cup (16 tbs), canned | |
| Egg noodles package | 1 | |
Directions
Preheat oven to 400°F In 2-quart casserole, toss beef with flour.
Bake uncovered 20 minutes.
Add carrots, tomatoes and bay leaf, then onion 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.
Bake uncovered 20 minutes.
Add carrots, tomatoes and bay leaf, then onion 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.
Chef
