OVEN-BAKED STEW

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

1.	Preheat oven to 425°. In 2-1/2-quart shallow casserole, toss beef with flour, then bake uncovered 20 minutes, stirring halfway.
2.	Reduce heat to 350°. Add carrots, tomatoes and bay leaf, then Lipton® Recipe Secrets® Onion Soup Mix blended with wine.
3.	Bake covered 1-1/2 hours or until beef is tender. Stir in mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Serve over hot noodles.

SLOW COOKER METHOD: In slow cooker, toss beef with flour. Add carrots, tomatoes, Lipton® Recipe Secrets ® Onion Soup Mix and wine. Cook covered on LOW 8 to 10 hours or High 4 to 6 hours. Add mushrooms; cook covered on Low 30 minutes or until beef is tender. Also terrific with Lipton® Recipe Secrets ® Beefy Onion Soup Mix or Lipton® Recipe Secrets ® Onion Mushroom Soup Mix. Image copyright © 2006 Publications International, Ltd. Used by permission.

Serves: 8 Preparation Time: 20 Minute(s) Cook Time: 2 Hour(s) Print Recipe Email Recipe Search Recipes