Oven-Baked Stew

This is so easy and yummy

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 2  lbs  stew meat
• 1⁄4 cup flour
• 1 1⁄3 cups carrots
• 1 (14 1/2ounce) can whole canned tomatoes, undrained and chopped
• 1  bay leaf
• 1 (1 7/8ounce) envelope  Lipton Recipe Secrets onion soup mix
• 1⁄2 cup dry red wine or 1⁄2 cup water
• 1  cup  sliced mushrooms
• 1 (8 ounce) package  medium egg noodles, cooked and drained

Directions

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.
4. 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.