Oven Stew

• 1 1/2 lb. lean beef shoulder, cut in cubes
• 1 lb. can tomatoes
• 2 to 3 strips bacon
• 1 lb. carrots, cut into 2-inch chunks
• 1 1/2 c. sliced celery
• 1 pkg. frozen green beans
• 4 to 5 potatoes, peeled and cut into chunks
• 1/2 small head cabbage, sliced
• salt
• pepper
• flour
• basil (dried)
• tarragon leaves (dried)
• minced onion

1. Cook
2. bacon.
3. Brown meat (which has been sprinkled with salt, pepper and flour) in bacon fat.
4. Add 3 tablespoons flour and juice from tomatoes.
5. Stir until thickened.
6. Add tomatoes, other vegetables,
7. tarragon and basil leaves to taste.
8. Bake, covered, at 275u0b0 to 300u0b0 for 4 to 6 hours.
9. Serves 6 to 8.

lean beef shoulder, tomatoes, bacon, carrots, celery, frozen green beans, potatoes, head cabbage, salt, pepper, flour, basil, tarragon, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054294 (may not work)