Oven-Baked Bourguignonne
Description
This classic Beef Bourguignonne offers deep, savory flavors developed through slow oven-baking. The beef chuck becomes incredibly tender, absorbing the rich notes of red wine and herbs. While traditionally a dinner dish, this hearty preparation provides substantial comfort and warmth, making it suitable for any time of day when you crave something robust. The combination of tender beef, sweet carrots, earthy mushrooms, and acidic tomatoes creates a complex sauce that clings beautifully to the egg noodles. It is an excellent choice for weeknight dinners or weekend gatherings, offering a rustic yet elegant dining experience. The dish reheats well, allowing flavors to meld further, making it a practical option for meal prep.Ingredients
Directions
-
Preheat oven to 400 degrees F (204C).
-
Toss beef cubes with flour until evenly coated.
-
Place floured beef in a 2-quart casserole dish and bake uncovered for 20 minutes.
-
Add carrots, chopped tomatoes, and bay leaf to the casserole.
-
Blend the soup mix with red wine and pour over the beef and vegetables.
-
Cover the casserole and bake for 1 1/2 hours, or until beef is tender.
-
Add sliced mushrooms to the casserole.
-
Continue baking covered for an additional 10 minutes.
-
Remove the bay leaf from the stew.
-
Meanwhile, cook egg noodles according to package directions.
-
Serve the bourguignonne arranged over the cooked noodles.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 733.1kcal
- % Daily Value *
- Total Fat 36.4g56%
- Saturated Fat 14.0g70%
- Cholesterol 177.1mg60%
- Sodium 223.2mg10%
- Total Carbohydrate 38.1g13%
- Dietary Fiber 9.1g37%
- Sugars 3.8g
- Protein 63.1g127%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** This dish can be frozen. Wrap the covered casserole in heavy-duty aluminum foil before freezing.
**Reheating:** To reheat from frozen, unwrap and bake covered at 400 degrees F, stirring occasionally to separate beef and vegetables, for 1 hour. Alternatively, microwave at HIGH (Full Power), stirring occasionally, for 20 minutes or until heated through. Let stand covered for 5 minutes before serving.
**Microwave Variation:** Toss beef with flour. In a 2-quart casserole, combine tomatoes, bay leaf, and soup mix blended with wine. Heat covered at HIGH for 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% power), stirring occasionally, for 1 1/4 hours. Add mushrooms and heat covered at DEFROST for 30 minutes or until beef is tender. Remove bay leaf and let stand covered 5 minutes.
**Ingredient Prep:** Ensure beef chuck is cut into uniform 1-inch cubes for even cooking. Tomatoes should be whole peeled tomatoes, undrained and chopped.
**Variations:** You can substitute fresh mushrooms for canned or frozen. Ensure they are sliced similarly to the recipe requirement.
