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3 hours
Cook: 3 hours
534 calories per serving view nutrition facts
6 servings
suggest servings
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| 2 | pounds | beef chuck roast | cubed |
| 1 | cup | burgundy wine | |
| 1 | can | soup, french onion | condensed |
| 1/4 | cup | bread crumbs | fine dry |
| 1 | each | bay leaf | |
| 1 | x | noodles | buttered |
Preheat 350 degree oven In casserole thoroughly combine ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.
Serve over noodles.
| % Daily Value* | |
| Total Fat 31.0g | 47% |
| Saturated Fat 12.0g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 537mg | 22% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 49.0g | 98% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 5% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Garlic. What would we do without it? Garlic's reputation precedes itself. And a ponderous reputation it is. Garlic has been alleged to...
I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
