Country French Beef Stew

2 lb. boneless beef, cut into 1” cubes
¼ cup flour
2 slices bacon, cut into 1” pieces
3 tbsp. oil
1 envelope Lipton® Recipe Secrets Soup Mix, any flavor
2 cups water
½ cup dry red wine
2 tbsp. Dijon mustard
3 carrots, thinly sliced
½ lb. mushrooms, halved
1 8oz. pkg. broad egg noodles

Lightly toss beef with flour; set aside.

In Dutch oven, cook bacon until crisp; remove. Reserve drippings. Heat oil
with reserved drippings and brown beef, in three batches, over medium-high
heat; remove beef and set aside.

Into Dutch oven, stir in soup mix blended with water, wine and mustard; bring
to a boil. Add beef and bacon and simmer covered, stirring occasionally,
1½ hours or until beef is almost tender. Stir in carrots and simmer
covered 25 minutes. Add mushrooms and simmer covered an additional 5 minutes
or until beef and vegetables are tender.

Meanwhile, cook noodles according to package directions. To serve, arrange stew
over noodles. Garnish, if desired, with chopped parsley.

Makes about 8 servings