Oven-Baked Stew

Name: Oven-Baked Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 907.18 g stew meat; 59.14 ml flour; 315.37 ml carrots; 411.06 g can whole canned tomatoes, undrained and chopped; 1 bay leaf; 51.02 g envelope Lipton Recipe Secrets onion soup mix; 118.29 ml dry red wine or 118.29 ml water; 236.59 ml sliced mushrooms; 226.79 g package medium egg noodles, cooked and drained

Submitted by Chef #605652

"This is so easy and yummy"

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Ready In:: 2hrs 20mins
Ingredients:: 9
Serves:: 8

ingredients

907.18 g stew meat
59.14 ml flour
315.37 ml carrots
411.06 g can whole canned tomatoes, undrained and chopped
1 bay leaf
51.02 g envelope Lipton Recipe Secrets onion soup mix
118.29 ml dry red wine or 118.29 ml water
236.59 ml sliced mushrooms
226.79 g package medium egg noodles, cooked and drained

directions

Preheat oven to 425°. In 2-1/2-quart shallow casserole, toss beef with flour, then bake uncovered 20 minutes, stirring halfway.
Reduce heat to 350°. Add carrots, tomatoes and bay leaf, then Lipton® Recipe Secrets® 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. 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.