Beef Bourguignonne

• 2 lbs boneless beef chuck, cut into 1 inch cubes
• 14 cup flour
• 1 13 cups sliced carrots
• 1 (14 1/2 ounce) can diced tomatoes (I use Contadina Diced with Roasted Garlic)
• 1 bay leaf
• 1 (2 ounce) packagelipton beefy onion soup mix
• 12 cup dry red wine
• 1 cup fresh sliced mushrooms
• 1 (8 ounce) package egg noodles
• salt
• pepper
• garlic

1. Preheat ovet to 400.
2. In a 2 quart casserole, toss beef with flour.
3. Bake uncovered for 20 minutes.
4. Add carrots, undrained tomatoes, salt, pepper, garlic and bay leaf
5. Mix the onion soup with the wine and add to casserole.
6. Bake covered for 1 1/2 hours.
7. Add mushrooms and bake an additional 10 minutes.
8. Meanwhile, cook noodles according to package directions
9. Spoon the bourguignonne over the noodles and enjoy!

beef chuck, flour, carrots, tomatoes, bay leaf, onion soup, red wine, mushrooms, egg noodles, salt, pepper, garlic

Taken from www.food.com/recipe/beef-bourguignonne-136373 (may not work)