Red Wine-Braised Beef + French Onion Soup in a Bread Bowl Serves 2 |

Name: Red Wine-Braised Beef + French Onion Soup in a Bread Bowl Serves 2 | with Parisian carrots, mushrooms, and cheesy garlic mashed potatoes
Yield: 2 servings
Ingredients: 1 Wine; 1 Onion; 2 Bread; 1 tbsp Butter

with Parisian carrots, mushrooms, and cheesy garlic mashed potatoes

By Recipe0 System

For this rich, flavorful meal, we took our cues from the classic French stew boeuf bourguignon. We slow-braised the beef in hearty red wine along with pearl onions, cremini mushrooms, and Parisian carrots. Our creamy, cheese-enriched garlic-herb butter mashed potatoes complement the hearty braise, adding a depth of flavor that will have you saying oui oui! Served with French Onion Soup in a Bread Bowl. *Nutrition values are representative of a 1/2 bundle serving.*

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Wine
1 Onion
2 Bread
1 tbsp Butter

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

FOR THE OVEN: 1. Adjust rack to middle position and preheat oven to 350 degrees. 2. Remove outer packaging and plastic film. 3. Place tray* on a baking sheet. Bake on middle rack for 20 minutes. 4. Remove from oven and stir beef, then stir potatoes. Return sheet to oven and bake until sauce is bubbling and meal reaches an internal temperature of 165 degrees, 20 minutes more. 5. Stir garlic herb butter into potatoes and let stand for 2 minutes. Divide between plates.
2

FOR THE MICROWAVE: 1. Remove outer packaging and pierce plastic film a few times with a fork. 2. Place tray* on a microwave-safe plate and microwave for 4 minutes. 3. Carefully remove plastic film and stir beef, then stir potatoes. Microwave until meal reaches an internal temperature of 165 degrees, 4 minutes more. 4. Stir garlic herb butter into potatoes and let stand for 2 minutes. Divide between plates.

*You read that right: All trays and film are oven-safe and microwave-safe!
3

FRENCH ONION SOUP: 1. RECOMMENDED: Bring a pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour into a serving bowl. 2. MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour soup into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)
4

BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2- to 4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.