Oven-Baked Bourguignonne

• 2 pounds beef chuck
• 1/4 cup flour, all-purpose
• 113 cups carrots sliced
• 14 1/2 ounces tomatoes
• 1 package onion soup mix
• 1/2 cup red wine
• 8 ounces mushrooms sliced
• 8 ounces egg noodles

1. Preheat Oven to 400F (200C).
2. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes.
3. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine.
4. Bake, covered, 1 1/2 hours or until beef is tender.
5. Add mushrooms and bake covered an additional 10 minutes.
6. Remove bay leaf.
7. Meanwhile, cook noodles according to package directions.
8. To serve, arrange bourguignonne over noodles.

beef chuck, flour, carrots, tomatoes, onion soup mix, red wine, mushrooms, egg noodles

Taken from recipeland.com/recipe/v/oven-baked-bourguignonne-46348 (may not work)