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Easy Oven Beef Bourguignon




Source of Recipe


newspaper


Recipe Introduction


You can eliminate the browning of the meat, which makes this recipe even easier, but it adds a lot to the final flavor. This is delicious served over rice.



Recipe Link: http://sun-sentinel.com

List of Ingredients




2 pounds beef round steak, cut into 1-inch pieces
2 tablespoons all-purpose flour
3 tablespoons butter
1 (103/4-ounce) can condensed cream of mushroom soup
1 (1-ounce) envelope Lipton's Onion Soup Mix
1 (41/2-ounce) can mushroom stems and pieces, undrained
¾ cup burgundy wine, plus more as needed
¼ cup water



Recipe



Preheat the oven to 300 degrees. Sprinkle the beef with the flour, tossing so all sides are lightly coated.

In a heavy skillet, melt the butter over medium-high heat. Brown the beef, a few pieces at a time, drain on paper towels, and transfer to a 2-quart casserole with a tight-fitting lid. Add the remaining ingredients, mixing well.

Cover and place in the center of the oven 2 hours, or until the meat is very tender. Check a couple of times and if the liquid is evaporating, add a little more wine. This is good served right away but is even better warmed up the next day. Makes 8 servings.