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- 2 lbs. boneless beef chuck, cut into 1 inch cubes
- ¼ cup all purpose flour
- 1 1/3 cups sliced carrots
- 1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
- 1 bay leaf
- 1 envelope beef onion or onion recipe soup mix
- ½ cup dry red wine
- 1 cup of fresh or canned mushrooms
- 1 package (8 oz.) medium or broad egg noodles
Preheat the oven to 400 degrees.
In a 2 quart casserole, toss beef with flour, then bake uncovered for 20 minutes. Add carrots, tomatoes, and bay leaf, and then beefy onion recipe soup mix blended with wine. Bake covered for 1 ½ hours or until the beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove the bay leaf.
Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.