1/4 c. salad oil
3 lbs. beef chuck, cut in 1 1/2 inch cubes
4 med. onions, finely chopped
1/4 c. tomato paste
1/4 c. chopped parsley
2 tsp. salt
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 sm. bay leaf

1. Heat oil in Dutch oven. Add beef, a third at a time, and brown on all sides. Remove as browned.

2. Preheat oven to 300 degrees.

3. Add onion to pan drippings, and saute until golden brown about 10 minutes. Return browned meat to pan.

4. Stir in 1 1/2 cups water, tomato paste, parsley, salt, thyme, pepper, and bay leaf. Bring to boiling.

5. Bake, covered, 2 hours, or until beef is tender. Nice with buttered noodles. Makes 8 servings.

STORAGE OF MEAT: Cover or wrap fresh meat loosely, and place in coldest part of refrigerator. Fresh meat that has been pre-packaged (as it is in self-service markets) should have the wrapping loosened before storing. Proper circulation of air is important in storing fresh meats; the slight drying effect retards bacterial action. Most fresh meat can be stored 2 to 3 days, but ground beef and variety meats should be used within a day or 2 or wrapped and frozen.

Lightly cover or wrap cured meat and place in refrigerator. It will keep longer than fresh meat. Frozen meat, properly packaged in moisture and vaporproof wrap or in an airtight container, should be maintained at 0 degreesF or lower. The ice-cube compartment of a standard refrigerator is not adequate. Meat should be kept wrapped while it is defrosting.