Oven-Baked Stew

• 2 lbs stew meat
• 14 cup flour
• 1 13 cups carrots
• 1 (14 1/2 ounce) can whole canned tomatoes, undrained and chopped
• 1 bay leaf
• 1 (1 7/8 ounce) envelope Lipton Recipe Secrets onion soup mix
• 12 cup dry red wine or 12 cup water
• 1 cup sliced mushrooms
• 1 (8 ounce) package medium egg noodles, cooked and drained

1. Preheat oven to 425.
2. In 2-1/2-quart shallow casserole, toss beef with flour, then bake uncovered 20 minutes, stirring halfway.
3. Reduce heat to 350.
4. Add carrots, tomatoes and bay leaf, then Lipton Recipe Secrets Onion Soup Mix blended with wine.
5. Bake covered 1-1/2 hours or until beef is tender.
6. Stir in mushrooms and bake covered an additional 10 minutes.
7. Remove bay leaf.
8. Serve over hot noodles.
9. SLOW COOKER METHOD: In slow cooker, toss beef with flour.
10. Add carrots, tomatoes, Lipton Recipe Secrets Onion Soup Mix and wine.
11. Cook covered on LOW 8 to 10 hours or High 4 to 6 hours.
12. Add mushrooms; cook covered on Low 30 minutes or until beef is tender.

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

Taken from www.food.com/recipe/oven-baked-stew-257237 (may not work)