Oven Baked Bourguignonne
|Boneless beef chuck||2 Pound, cut into 1-inch cubes|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sliced carrots||1 1⁄3 Cup (21.33 tbs)|
|Canned whole peeled tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Onion soup mix/Beefy onion soup mix||1 Ounce (1 Envelope)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1 Cup (16 tbs) (Fresh Or Canned)|
|Egg noodles||8 Ounce (Medium Or Broad, 1 Package)|
Preheat oven to 400°F In 2-quart casserole, toss beef with flour.
Bake uncovered 20 minutes.
Add carrots, tomatoes and bay leaf, then onion soup mix blended with wine.
Bake covered 1 1/2 hours or until beef is tender.
Add mushrooms and bake covered an additional 10 minutes.
Remove bay leaf.
Meanwhile, cook noodles according to package directions.