• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Beef Bourguignonne Oven Baked or Microwave

  • Recipe Submitted by on

Category: Main Dish, Beef, Pasta

 Ingredients List

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


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

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

*** Choose 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 degrees 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.

MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart
casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix
blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring
once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER),
stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at
DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay
leaf. Let stand covered 5 minutes. Cook Noodles and serve as above.

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