Beef Bourguignonne Oven Baked Or Microwave Recipe - beef chuck

Method

• * Bonless chuck should be cut into 1-inch cubes as with stew meat.
• ** Tomatoes should be whole peeled tomatoes, undrained and minced.
• *** Choose either Onion or possibly Beefy Onion soup mix.
• **** Use 1 cn of sliced mushrooms or possibly slice up 8 ozs of fresh mushrooms.
• Preheat Oven to 400 degrees F. In 2-qt casserole, toss beef with flour, then bake uncovered 20 min.
• Add in carrots, tomatoes, and bay leaf, then add in beefy onion recipe soup mix blended with wine.
• Bake, covered, 1 1/2 hrs or possibly till beef is tender.
• Add in mushrooms and bake covered an additional 10 min.
• 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-qt casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine.
• Heat, covered, at HIGH (Full Power) 7 min, stirring once.
• Add in beef and carrots.
• Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hrs.
• Add in mushrooms and heat covered at DEFROST (30% FULL POWER), 30 min or possibly till beef is tender.
• Remove bay leaf.
• Let stand covered 5 min.
• Cook Noodles and serve as above.
• FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frzn.
• Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze.
• To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour.
• Or possibly, Microwave at HIGH (Full Power)
• stirring occasionally, 20 min or possibly till heated through.
• Let stand covered 5 min.