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* Bonless chuck should be cut into 1-inch cubes as with stew meat.
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** Tomatoes should be whole peeled tomatoes, undrained and minced.
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*** Choose either Onion or possibly Beefy Onion soup mix.
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**** Use 1 cn of sliced mushrooms or possibly slice up 8 ozs of fresh mushrooms.
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Preheat Oven to 400 degrees F. In 2-qt casserole, toss beef with flour, then bake uncovered 20 min.
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Add in carrots, tomatoes, and bay leaf, then add in beefy onion recipe soup mix blended with wine.
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Bake, covered, 1 1/2 hrs or possibly till beef is tender.
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Add in mushrooms and bake covered an additional 10 min.
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Remove bay leaf.
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Meanwhile, cook noodles according to package directions.
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To serve, arrange bourguignonne over noodles.
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MICROWAVE DIRECTIONS: Toss beef with flour, set aside.
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In 2-qt casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine.
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Heat, covered, at HIGH (Full Power) 7 min, stirring once.
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Add in beef and carrots.
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Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hrs.
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Add in mushrooms and heat covered at DEFROST (30% FULL POWER), 30 min or possibly till beef is tender.
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Remove bay leaf.
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Let stand covered 5 min.
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Cook Noodles and serve as above.
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FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frzn.
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Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze.
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To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour.
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Or possibly, Microwave at HIGH (Full Power)
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stirring occasionally, 20 min or possibly till heated through.
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Let stand covered 5 min.
