Oven Baked Bourguignonne

Ingredients

• 2 lb boneless chuck cut into 1-inch cubes
• 14 c flour
• 1 13 c sliced carrots
• 1 16 oz can whole tomatoes drained and chopped reserve liquid
• 1 envelope beefy onion soup mix
• 12 c dry red wine
• 1 bay leaf
• 1 c sliced fresh mushrooms

Directions

1. In a 2-quart casserole dish toss beef with flour
2. Bake uncovered in a 400 oven for 20 minutes
3. Add carrots tomatoes beefy onion soup mix blended with reserved tomato liquid wine and bay leaf
4. Bake covered for 1 12 hours or until beef is tender
5. Add mushrooms
6. Bake covered an additional 10 minutes