Recipe: Oven-Baked Stew

OVEN-BAKED STEW

2 pounds boneless beef chuck or round steak, cut into 1-inch cubes
1/4 cup all-purpose flour
1 1/3 cups sliced carrots
1 14 oz. can whole peeled tomatoes, undrained, chopped
1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
1/2 cup dry red wine or water
1 cup fresh or canned sliced mushrooms
1 (8 oz.) pkg. medium or broad egg noodles, cooked and drained (to serve)

Preheat oven to 400 degrees F.

In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes.

Add carrots, tomatoes, then beefy onion soup mix blended with wine.

Bake covered 1 1/2 hours or until beef is tender.

Stir in mushrooms and bake covered an additional 10 minutes.

Serve over hot cooked noodles.

Servings: 6
Source: Lipton