Easy Oven Stew

• 3 lbs beef stew meat
• 3 large onions, cut into eights
• 3 large carrots, cut into chunks
• 1 (16 ounce) package frozen cut green beans
• 1 (14 1/2 ounce) can whole tomatoes, undrained, chopped
• 2 cups water
• 2 -3 tablespoons cornstarch of 1/4 cup dry tapioca
• 1 tablespoon beef flavor instant bouillon
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 bay leaves

1. Heat oven to 330F.
2. In large Dutch oven or roasting pan, combine all ingredients; mix well.
3. Cover.
4. Bake for 6-7 hours, stirring occasionally.
5. Remove bay leaves.
6. TIP:.
7. To freeze stew, cool completely in refrigerator.
8. Place in 3 foil lined ovenproof casseroles (or freezer containers).
9. Bring the edges of foil together and seal tightly, making sure the foil touches the top of the mixture to shut out any air.
10. Freeze it until firm.
11. Lift the frozen casserole from the dish.
12. For additional protection, wrap the casserole in foil or place in a freezer bag.
13. Don't forget to write what it is, the date made and heating instructions on it.
14. When ready to use place in original baking dish.
15. Thaw in refrigerator; reheat at 350 F for 45-55 minutes.

beef stew meat, onions, carrots, tomatoes, water, cornstarch, beef flavor, brown sugar, salt, pepper, bay leaves

Taken from www.food.com/recipe/easy-oven-stew-478203 (may not work)