Oven-Baked Bourguignonne

Lazy-Sunday comfort food at its most forgiving. This oven-baked version of beef bourguignonne skips the stovetop sear and lets a hot oven do the work, building deep beef flavor while you tend to the rest of dinner. Tossing the chuck in flour before it hits the oven creates a built-in thickener, so the wine and tomato juices reduce into a glossy gravy as the meat braises low and slow.

Carrots soften into the sauce, mushrooms go in at the end so they keep their bite, and the whole thing lands on a tangle of buttered egg noodles. The onion soup mix shortcut gives you that savory, oniony backbone without dirtying another pan or chopping a single allium. Use a red wine you’d actually drink, like a Pinot Noir or Côtes du Rhône.

Chef Tips

• Pat the beef chuck dry before tossing with flour. Surface moisture turns to steam instead of helping the flour grab on.
• Cover the casserole tightly during the long bake so the wine doesn’t evaporate before the meat turns tender.
• Add the mushrooms only at the end. Going in earlier they turn mushy and grey instead of plump and meaty.
• Let the dish rest 5 minutes after pulling it from the oven. The sauce thickens as it sits and clings better to the noodles.

Variations

• Swap egg noodles for buttered mashed potatoes or a slice of crusty sourdough to mop up the gravy.
• Stir in a splash of brandy or cognac with the wine for extra depth.
• Add a handful of pearl onions and a few strips of crisped bacon for a more traditional bourguignon profile.