Oven- Baked Stew
Dolores L. Applegarth
ingredients
- 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
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.
Source: Lipton Recipe Secrets
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