Beef Bourguignonne
12 ingredients
9 steps
Ingredients
- 2 lbs boneless beef chuck, cut into 1 inch cubes
- 14 cup flour
- 1 13 cups sliced carrots
- 1 (14 1/2 ounce) can diced tomatoes (I use Contadina Diced with Roasted Garlic)
- 1 bay leaf
- 1 (2 ounce) packagelipton beefy onion soup mix
- 12 cup dry red wine
- 1 cup fresh sliced mushrooms
- 1 (8 ounce) package egg noodles
- salt
- pepper
- garlic
Directions
-
1Preheat ovet to 400.
-
2In a 2 quart casserole, toss beef with flour.
-
3Bake uncovered for 20 minutes.
-
4Add carrots, undrained tomatoes, salt, pepper, garlic and bay leaf
-
5Mix the onion soup with the wine and add to casserole.
-
6Bake covered for 1 1/2 hours.
-
7Add mushrooms and bake an additional 10 minutes.
-
8Meanwhile, cook noodles according to package directions
-
9Spoon the bourguignonne over the noodles and enjoy!
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