Oven Baked Bourguignonne - cooking recipe

Ingredients

2 lb. boneless chuck, cut into 1-inch cubes (stew beef)
1/4 c. all-purpose flour
1 1/3 c. sliced carrots or 1 (16 oz.) can, reserve liquid
1 (16 oz.) can tomatoes, drained and chopped (reserve liquid)
1 envelope Lipton onion soup mix
1/2 c. water or apple juice
1 bay leaf
1 c. sliced mushrooms

Preparation

Preheat oven to 450\u00b0.
In a 2-quart casserole, toss beef with flour and bake 20 minutes.
Add carrots, tomatoes and soup mix, blended with the reserved tomato liquid, water or apple juice and bay leaf.
Cover; bake 1 1/2 hours or until beef is tender.
Add mushrooms and bake covered an additional 10 minutes.
Serve over noodles or rice.
Serves about 8.