2 lb Bonless Beef Chuck *

    1/4 c  Unbleached All-purpose Flour

  1 1/3 c  Sliced Carrots

 14 1/2 oz (1 cn) Tomatoes **

      1 ea Med. Bay Leaf

      1 ea Env. Soup Mix ***

    1/2 c  Red Wine

      8 oz Mushrooms ****

      8 oz Medium Or Broad Egg Noodles

  *    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.