Serves: 6
Total Calories: 55

2 pounds boneless beef chuck cut in 1 1/2 -inch cubes, lean
1 onion small, cut in wedges
2 bay leaves small
1/2 cup water
1/2 cup dry red wine
2 tablespoons flour
1 tablespoon lemon juice
2 teaspoons beef bouillon
1 garlic medium clove, minced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 (20-ounce) package stew vegetables thawed*
parsley Chopped (optional)

Preheat oven to 300°. In a 2 1/2 -quart casserole, layer meat and onion. Add bay leaves.

In a medium bowl, stir water, wine, flour, lemon juice, bouillon granules, garlic, salt and pepper until blended. Pour over meat.

Cover and bake for 3 hours or until meat is almost tender. Remove bay leaves. Add well thawed stew vegetables stir. Cover and bake 45 to 60 minutes longer or until vegetables are tender.

Sprinkle with parsley.

* Vegetables will take at least 2 hours to thaw.

Nutritional Facts:

Serves: 6
Total Calories: 55
Calories from Fat: 1

More Recipes from the Gold Star Collection Cookbook:
Baked Chicken And Rice
Busy Day Oven Stew
Chicken Divan Casserole
Corned Beef Casserole
Layered Lamb And Eggplant
Neapolitan Dinner
Patio Beans And Franks
Pork And Rice Bombay
Seafood Tetrazzini