Oven-Baked Bourguignonne
Description
This Oven-Baked Bourguignonne is a comforting twist on the classic French beef stew, designed for ease and maximum flavor. Tender cubes of beef chuck slowly braise in a mixture of red wine, tomato, and savory soup mix seasoning, absorbing deep, earthy notes. Sliced carrots and mushrooms add texture and sweetness, balancing the richness of the meat. The result is a hearty, protein-packed main course that feels luxurious yet simple to prepare. Its perfect for cozy weeknight dinners or feeding a hungry family. The flavors meld beautifully during the long bake, creating a thick, satisfying sauce that coats the meat and vegetables. Serve it over egg noodles for a complete, home-style meal that everyone will love. Its also excellent for meal prep, as the flavors deepen even more the next day.Ingredients
Directions
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Preheat oven to 400 degrees F (204C).
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Cut bonless beef chuck into 1-inch cubes.
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Toss beef cubes with flour until evenly coated.
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Place floured beef in a 2-quart casserole dish and bake uncovered for 20 minutes.
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While beef bakes, blend soup mix with red wine in a small bowl until smooth.
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Chop whole peeled tomatoes if necessary.
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Add sliced carrots, chopped tomatoes, and bay leaf to the casserole with the beef.
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Pour the wine and soup mix blend over the beef and vegetables.
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Cover the casserole and bake for 1 1/2 hours, or until beef is tender.
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Add sliced mushrooms to the casserole.
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Cover and bake for an additional 10 minutes.
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Remove bay leaf from the stew.
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Meanwhile, cook egg noodles according to package directions.
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Drain noodles and arrange on serving plates.
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Spoon the Bourguignonne over the noodles to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1142.8kcal
- % Daily Value *
- Total Fat 51.7g80%
- Saturated Fat 16.9g85%
- Cholesterol 213.1mg72%
- Sodium 1200.4mg51%
- Total Carbohydrate 87.7g30%
- Dietary Fiber 13.9g56%
- Sugars 13.8g
- Protein 80.9g162%
* 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
**Ingredient Notes:** Use whole peeled tomatoes, undrained and chopped. For the soup mix, choose either Onion or Beefy Onion flavor. You can use one can of sliced mushrooms or slice 8 oz of fresh mushrooms.
**Microwave Method:** Toss beef with flour and set aside. 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 at DEFROST for 30 minutes or until beef is tender. Remove bay leaf and let stand covered for 5 minutes. Cook noodles and serve as above.
**Freezing/Reheating:** The Bourguignonne can be baked and then frozen. Wrap the covered casserole in heavy-duty aluminum foil before freezing. 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, stirring occasionally, for 20 minutes or until heated through. Let stand covered for 5 minutes before serving.
