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

Name: Red Wine-Braised Beef + French Onion Soup in a Bread Bowl Serves 2 | with Parisian carrots, mushrooms, and cheesy garlic mashed potatoes
Total time: 10 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Wine-Braised Beef; 1 unit French Onion Soup; 2 unit Sourdough Bread Bowl; 1 tablespoon Butter

Serves 2 | with Parisian carrots, mushrooms, and cheesy garlic mashed potatoes

Recipe Development TeamPublished on June 13, 2023

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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.

Allergens:

Milk

•Soy

•Tree Nuts

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 2 people

1 unit

Red Wine-Braised Beef

1 unit

French Onion Soup

2 unit

Sourdough Bread Bowl

Not included in your delivery

1 tablespoon

Butter

Nutrition Values

/ per serving

Calories1330 kcal

Fat58 g

Saturated Fat31 g

Carbohydrate152 g

Sugar19 g

Dietary Fiber10 g

Protein44 g

Cholesterol200 mg

Sodium4700 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

FOR THE OVEN:

Adjust rack to middle position and preheat oven to 350 degrees.
Remove outer packaging and plastic film.
Place tray* on a baking sheet. Bake on middle rack for 20 minutes.
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.
Stir garlic herb butter into potatoes and let stand for 2 minutes. Divide between plates.

FOR THE MICROWAVE:

Remove outer packaging and pierce plastic film a few times with a fork.
Place tray* on a microwave-safe plate and microwave for 4 minutes.
Carefully remove plastic film and stir beef, then stir potatoes. Microwave until meal reaches an internal temperature of 165 degrees, 4 minutes more.
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!

FRENCH ONION SOUP:

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.
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.)

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.