Oven Baked Bourguignonne

2 lbs. boneless beef chuck, cut into 1” cubes
¼ cup flour
1½ cups sliced carrots
1 14oz. can whole peeled tomatoes, undrained and chopped
1 bay leaf
1 envelope Lipton® Recipe Secrets Onion Recipe Soup Mix
½ cup dry red wine
1 cup canned or fresh mushrooms
1 8oz. pkg. medium or broad egg noodles

In 2-qt. casserole, toss beef with flour, then bake uncovered 20 minutes. Add
carrots, tomatoes and bay leaf, then soup mix, blended with wine. Bake
covered, in oven at 400° for 1½ hours or until beef is tender. Add
mushrooms and bake covered an additional 10 minutes. Remove bay.

Meanwhile, cook noodles according to package directions. To serve, arrange
bourguignonne over noodles.

Makes about 8 servings