Oven Baked Bourguignonne - cooking recipe

Ingredients

2 lb. boneless chuck, cut into 1-inch cubes
1/4 c. flour
1 1/3 c. sliced carrots
1 (16 oz.) can whole tomatoes, drained and chopped (reserve liquid)
1 envelope beefy onion soup mix
1/2 c. dry red wine
1 bay leaf
1 c. sliced fresh mushrooms

Preparation

In a 2-quart casserole dish, toss beef with flour.
Bake, uncovered, in a 400\u00b0 oven for 20 minutes.
Add carrots, tomatoes, beefy onion soup mix blended with reserved tomato liquid, wine and bay leaf.
Bake, covered, for 1 1/2 hours, or until beef is tender.
Add mushrooms.
Bake, covered, an additional 10 minutes.