Serves: 6
Total Calories: 55
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.
This Busy Day Oven Stew recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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