Baked In The Oven Beef Burgundy Soup

Kathie Carr

By
@kathiecc

I got this simple recipe from a friend who was a chef at a Monterey, CA, restaurant back in the 1980's. Its good and easy but does take 3-4 hours in the oven.

I keep thinking it would work in a crockpot but have not tried that yet.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

3 Hr

Ingredients

1
packet dry onion soup mix (1 ounce)
1 can(s)
condensed cream of mushroom soup (10 ounces)
1 can(s)
water (use soup can to measure)
1 1/2 c
burgundy wine
1 medium
chopped onion
1 lb
beef stew meat
1
bay leaf
salt and freshly ground black pepper to taste

Directions Step-By-Step

1
Preheat oven to 300 degrees. In a Dutch oven or large pot mix all ingredients except meat and onions. Be sure dry soup mix is blended in well with other ingredients and condensed soup is blended with liquids. Add meat and onions. Stir and place in oven, covered. Let cook for 3-4 hours or until meat is done and tender.
2
I like to add 1-2 cups thickly sliced mushrooms about 30 minutes before soup is done. This is optional.

About this Recipe

Course/Dish: Beef, Beef Soups
Other Tag: Quick & Easy