Oven-Baked Stew

Oven-Baked Stew

  • Recipe serves: 8
  • Prep Time 20 min
  • Cook Time 120 min

Ingredients

  • 2 lbs. boneless beef chuck steak [or round steak], cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 1/3 cups sliced carrots
  • 1 can (14.5 oz.) whole peeled tomatoes, undrained and chopped
  • 1 bay leaf
  • 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  • 1/2 cup dry red wine [or water]
  • 1 cup sliced fresh mushrooms [or canned sliced mushrooms]
  • 1 package (8 oz.) medium egg noodles [or broad egg noodles], cooked and drained

Directions

  1. Preheat oven to 425°. In 2-1/2-quart shallow casserole, toss beef with flour, then bake uncovered 20 minutes, stirring halfway.
  2. Reduce heat to 350°. Add carrots, tomatoes and bay leaf, then Lipton® Recipe Secrets® Onion Soup Mix blended with wine.
  3. Bake covered 1-1/2 hours or until beef is tender. Stir in mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Serve over hot noodles.

SLOW COOKER METHOD: In slow cooker, toss beef with flour. Add carrots, tomatoes, Lipton® Recipe Secrets ® Onion Soup Mix and wine. Cook covered on LOW 8 to 10 hours or High 4 to 6 hours. Add mushrooms; cook covered on Low 30 minutes or until beef is tender.


Also terrific with Lipton® Recipe Secrets ® Beefy Onion Soup Mix or Lipton® Recipe Secrets ® Onion Mushroom Soup Mix.


Image copyright © 2006 Publications International, Ltd. Used by permission.

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Pe rServing
Calories 500
Calories from Fat 210
Total Fat 23 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 160 mg
Sodium 500 mg
Total Carbs 30 g
Dietary Fiber 2 g
Sugars 4 g
Protein 39 g
Vitamin A 80 %
Vitamin C 15 %
Calcium 6 %
Iron 25 %
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