Ingredients:
2 lbs boneless beef chuck, cut into 1 inch cubes
1/4 cup flour
1 1/3 cups sliced carrots
1 (14 1/2 ounce) cans diced tomatoes ( I use Contadina Diced with Roasted Garlic)
1 bay leaves
1 (2 ounce) packages lipton beefy onion soup mix
1/2 cup dry red wine
1 cup fresh sliced mushrooms
1 (8 ounce) packages egg noodles
salt
pepper
garlic
Directions:
Preheat ovet to 400.
In a 2 quart casserole, toss beef with flour.
Bake uncovered for 20 minutes.
Add carrots, undrained tomatoes, salt, pepper, garlic and bay leaf
Mix the onion soup with the wine and add to casserole.
Bake covered for 1 1/2 hours.
Add mushrooms and bake an additional 10 minutes.
Meanwhile, cook noodles according to package directions
Spoon the bourguignonne over the noodles and enjoy!
Servings: 8
Time preparation: 10 min.
Time total: 130 min.