Oven-Baked Bourguignonne
2 lb Bonless beef chuck *
1 1/3 c Sliced carrots
1 ea Med. bay leaf
1/2 c Red wine
8 oz Medium or broad egg noodles
1/4 c Unbleached all-purpose flour
14 1/2 oz (1 cn) tomatoes **
1 ea Env. soup mix ***
8 oz Mushrooms ****


* Bonless chuck should be cut into 1-inch cubes as with stew meat.

** Tomatoes should be whole peeled tomatoes, undrained and chopped.

*** Coose either Onion or Beefy Onion soup mix.

**** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms.

Preheat Oven to 400° F. 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, 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. To serve, arrange bourguignonne over noodles.

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