Oven Baked Bourguignonne

8 ingredients
7 steps

Ingredients

  • 2 lb. boneless chuck, cut into 1-inch cubes (stew beef)
  • 1/4 c. all-purpose flour
  • 1 1/3 c. sliced carrots or 1 (16 oz.) can, reserve liquid
  • 1 (16 oz.) can tomatoes, drained and chopped (reserve liquid)
  • 1 envelope Lipton onion soup mix
  • 1/2 c. water or apple juice
  • 1 bay leaf
  • 1 c. sliced mushrooms

Directions

  1. 1
    Preheat oven to 450°.
  2. 2
    In a 2-quart casserole, toss beef with flour and bake 20 minutes.
  3. 3
    Add carrots, tomatoes and soup mix, blended with the reserved tomato liquid, water or apple juice and bay leaf.
  4. 4
    Cover; bake 1 1/2 hours or until beef is tender.
  5. 5
    Add mushrooms and bake covered an additional 10 minutes.
  6. 6
    Serve over noodles or rice.
  7. 7
    Serves about 8.

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