Beef Burgundy Casserole

Beef Burgundy Casserole

9

"This dish is also known as Beef a la Bourguignon; this is a French preparation method associated with the cuisine of the Burgundy region of France. The dishes are characterized by meats braised in red wine, usually garnished with mushrooms, small onions and bacon. Here is a casserole version, sans bacon."
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Ingredients

4 h 20 m servings 474 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours.
  3. Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

This dish is absolutely delicious and so easy! The important thing is to keep the dish VERY tightly sealed when cooking. It will cook nicely in its own juices. Pick a meat with a moderate amou...

Most helpful critical review

WOW what a dissapointment! I'm not sure how the positive reviewers got this one to turn out. First, the soup mixture is very thick to pour over 2lbs of beef roast! Where is the water or liqui...

WOW what a dissapointment! I'm not sure how the positive reviewers got this one to turn out. First, the soup mixture is very thick to pour over 2lbs of beef roast! Where is the water or liqui...

This dish is absolutely delicious and so easy! The important thing is to keep the dish VERY tightly sealed when cooking. It will cook nicely in its own juices. Pick a meat with a moderate amou...

Great to make for company! I substituted "herb & garlic" soup mix and added baby carrots. Also used pearl onions. Yum!

This is very good for how easy it is -- to avoid the bad experiences of others cover TIGHTLY. I've done this in a deep baking dish sealed with tinfoil, and I've actually had to remove the tinfoi...

I don't know if I did something wrong or what but my meat came out very dry and I didn't even cook it for th full time. I think I'd probably get better results by doing this in the slowcooker.

I made a few changes to mine and it was awesome! 2 lbs. beef steak cut in cubes 1 tsp Italian seasoning 2 cubes beef bullion 1 medium onion 1 family size can cream of mushroom soup Put in a slo...

Changed my recipe up some but still used the base of this recipe. cut meat lbs down. Kept roast whole for time reasons. Left lemon flovar out. Uped temp to 350 put in a 1.5 inch flat bottom cass...

a few changes....do NOT drain mushrooms and put mixture over the noodles rather then mixing them in. Can also use onion soup mix if you do not have soup mix mentioned. I use this recipe per 1 ...

Very tasty and worth making. I don't use canned soup so I made my own mushroom soup and used fresh mushrooms. I browned my meat in a skillet with the onion and mushrooms and then deglazed the pa...