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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.
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.
