Oven-Baked Stew

• 2 pounds boneless chuck stew meat, cut into 1-inch cubes
• 1/4 c. all purpose flour
• 1 1/3 c. sliced carrots
• 1 can (14 1/2 oz.) whole tomatoes in tomato juice, undrained and chopped
• 1 bay leaf
• 1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
• 1/2 cup dry red wine, you may substitute water
• 1 c. fresh sliced mushrooms, you may substitute canned
• 1 package (8 oz.) medium egg noodles, cooked and drained, you may substitute broad egg noodles

1. Preheat oven to 425.
2. In 2 1/2 quart shallow casserole, toss beef with flour, then bake uncovered for 20 minutes, stirring halfway.
3. Reduce heat to 350.
4. Add carrots, tomatoes, and bay leaf.
5. Blend soup mix with red wine and combine with other ingredients.
6. Bake uncovered 1 1/2 hours or until beef is tender. Stir in mushrooms and bake covered an additional 10 minutes. Remove bay leaf.
7. Serve over hot noodles.

stew meat, flour, carrots, tomatoes, bay leaf, recipe secrets beefy onion, red wine, mushrooms, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53967 (may not work)