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Oven-Baked Stew

2 pounds boneless beef chuck or round steak, cut into 1" cubes
1/4 cup all-purpose flour
1 1/3 cups sliced carrots
14 oz. can whole peeled tomatoes, undrained, chopped
1 envelope dry onion soup mix
1/2 cup dry red wine or water
1 cup fresh or canned sliced mushrooms
8 oz. medium or broad egg noodles, cooked and drained

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.

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