Oven Beef Burgundy

Name: Oven Beef Burgundy
Ingredients: 2 lb. chuck or round beef; 1/4 c. cream of rice soup; 2 c. onion, thinly sliced; 1 clove garlic, minced; 1/8 tsp. pepper; 1 c. Burgundy or dry red wine; 1 Tbsp. Kitchen Bouquet; 4 carrots; 1 c. celery, thinly sliced; 2 Tbsp. salt; 1/8 tsp. marjoram, crushed; 1 (6 oz.) can or 2 (3 oz.) cans BinB mushroom crowns (including broth)

12 ingredients

7 steps

Ingredients

2 lb. chuck or round beef
1/4 c. cream of rice soup
2 c. onion, thinly sliced
1 clove garlic, minced
1/8 tsp. pepper
1 c. Burgundy or dry red wine
1 Tbsp. Kitchen Bouquet
4 carrots
1 c. celery, thinly sliced
2 Tbsp. salt
1/8 tsp. marjoram, crushed
1 (6 oz.) can or 2 (3 oz.) cans BinB mushroom crowns (including broth)

Directions

1

Trim excess fat from meat.
2

Cut into 1 1/2-inch cubes.
3

Place in 2 1/2-quart casserole and toss gently with Kitchen Bouquet, coating meat on all sides.
4

Mix in cream of rice soup.
5

Cut carrots in quarters lengthwise and in half crosswise.
6

Add in carrots and remaining ingredients.
7

Mix gently.