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	* Exported from MasterCook * Oven-Baked Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless beef chuck or round steak -- cut into 1" cubes 1/4 cup all-purpose flour 1 1/3 cups sliced carrots 1 14 oz. can whole peeled tomatoes -- undrained & chopped 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix 1/2 cup dry red wine or water 1 cup fresh sliced mushrooms -- or canned 8 ounces medium egg noodles -- cooked and drained or broad egg noodles Preheat oven to 400 degrees. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, then beefy onion soup mix blended with wine. Bake covered 1 1/2 hours or until beef is tender. Stir in mushrooms and bake covered an additional 10 minutes. Serve over hot cooked noodles. Serves 4-6. Source : "Lipton® Recipe Secrets® Beefy Onion Soup Mix" Yield : "4 to 6 servings" NOTES : This was delicious! As an variation, stew that is left over can be reheated with cooked, potatoes in cubes added, omitting noodles. I did find that I had to add extra liquid as it began sticking to the pan. I added about 1 cup juice from can of mushroom and water. Contributed to the FareShare Gazette by Bobbie; 5 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; trace Fat (2.8% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.

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