Oven-Baked Stew

Preparation Time20 mins Cooking Time120 mins Makes 8 servings
Nutritional Information

Calories

500 (1 serving)

Calories from Fat

210 (1 serving)

Total Fat

23g (1 serving)

Saturated Fat

9g (1 serving)

Cholesterol

160mg (1 serving)

Sodium

500mg (1 serving)

Total Carbs

30g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

4g (1 serving)

Protein

39g (1 serving)

Calcium

6% (1 serving)

Iron

25% (1 serving)

Vitamin C

15% (1 serving)

Vitamin A

80% (1 serving)

Ingredients List
  1. 2 lbs. boneless beef chuck steak or round steak, cut into 1-inch cubes
  2. 1/4 cup all-purpose flour
  3. 1 1/3 cups sliced carrots
  4. 1 can (14.5 oz.) whole peeled tomatoes, undrained and chopped
  5. 1 bay leaf
  6. 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  7. 1/2 cup dry red wine or water
  8. 1 cup sliced fresh mushrooms or canned sliced mushrooms
  9. 1 package (8 oz.) medium egg noodles or broad egg noodles, cooked and drained

Directions

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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.