Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Bonless Beef Chuck * 1 ea Env. Soup Mix ***
1/4 c Unbleached All-purpose Flour 1/2 c Red Wine
1 1/3 c Sliced Carrots 8 oz Mushrooms ****
14 1/2 oz (1 cn) Tomatoes ** 8 oz Medium Or Broad Egg Noodles
1 ea Med. Bay Leaf

* Bonless chuck should be cut into 1-inch cubes as with stew meat.
** Tomatoes should be whole peeled tomatoes, undrained and chopped.
*** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of
sliced mushrooms or slice up 8 ozs of fresh mushrooms.
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~------------------ Preheat Oven to 400 degrees F. In 2-quart
casserole, toss beef with flour, then bake uncovered 20 minutes. Add
carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix
blended with wine. Bake, covered, 1 1/2 hours or until beef is
tender. Add mushrooms and bake covered an additional 10 minutes.
Remove bay leaf. Meanwhile, cook noodles according to package
directions. To serve, arrange bourguignonne over noodles. MICROWAVE
DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole,
combine tomatoes, bay leaf, and beefy onion recipe soup mix blended
with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring
once. Add beef and carrots. Heat covered at DEFROST (30% FULL
POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat
covered at DEFROST (30% FULL POWER), 30 minutes or until beef is
tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles
and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can
be baked, then frozen. Simply wrap covered casserole in heavy-duty
Aluminum Foil; freeze.
To reheat, unwrap and bake covered at 400 degrees F. stirring
occasionally to separate beef and vegetables, 1 hour. OR, Microwave
at HIGH (Full Power) stirring occasionally, 20 minutes or until
heated through. Let stand covered 5 minutes.

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