Busy Day Oven Stew

• 2 lb. lean boneless beef chuck, cut in 1 1/2-inch cubes
• 1 small onion, cut in wedges
• 2 small bay leaves
• 1/2 c. water
• 1/2 c. dry red wine
• 2 Tbsp. all-purpose flour
• 1 Tbsp. lemon juice
• 2 tsp. beef bouillon granules
• 1 medium clove garlic, minced
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 pkg. (20 oz.) frozen stew vegetables, thawed *

1. Preheat oven to 300u0b0.
2. In a 2 1/2-quart casserole, layer meat and onion.
3. Add bay leaves.
4. In a medium bowl, stir water, wine, flour, lemon juice, bouillon granules, garlic, salt and pepper until blended.
5. Pour over meat.
6. Cover and bake for 3 hours or until meat is almost tender.
7. Remove bay leaves.
8. Add well thawed stew vegetables; stir.
9. Cover and bake 45 to 60 minutes longer, or until vegetables are tender.
10. Sprinkle with parsley.
11. Makes 6 to 8 servings.

beef chuck, onion, bay leaves, water, red wine, flour, lemon juice, beef bouillon granules, clove garlic, salt, pepper, frozen stew vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644718 (may not work)