Oven Beef Burgundy

Name: Oven Beef Burgundy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. chuck roast; 1 tsp. Kitchen Bouquet; 1/4 c. cream of rice; 4 carrots; 2 c. thinly sliced onions; 1 c. thinly sliced celery; 1 clove garlic, minced; 2 tsp. salt; 1/8 tsp. pepper; 1/8 tsp. crushed marjoram; 1/8 tsp. crushed thyme; 1 c. Burgundy or dry red wine

Eats Now Editorial Team · 152 kcal · Meat & Poultry

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Oven Beef Burgundy – a delicious recipe with chuck roast, Kitchen, cream of rice, carrots, onions, celery. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lb. chuck roast
1 tsp. Kitchen Bouquet
1/4 c. cream of rice
4 carrots
2 c. thinly sliced onions
1 c. thinly sliced celery
1 clove garlic, minced
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. crushed marjoram
1/8 tsp. crushed thyme
1 c. Burgundy or dry red wine

1
Cut the beef into 1 1/2-inch cubes.
2
Place in 2 1/2-quart casserole dish and toss gently with Kitchen Bouquet on all sides. Mix in cream of rice.
3
Cut carrots and add in along with all other ingredients.
4
Mix gently.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. chuck roast, 1 tsp. Kitchen Bouquet, 1/4 c. cream of rice, 4 carrots, and more.

Yes, Oven Beef Burgundy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
152 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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