3 lbs. beef stew meat (1 inch cubes)
1/2 c. flour
4 tsp. salt
1 (10 1/2 oz.) can condensed beef broth
2 c. dry red wine
4 med. carrots, cut into 1 inch slices
4 med. potatoes, cut into 1 inch pieces
1 (20 oz.) pkg. cut green beans
1 1/2 lbs. sm. white onions
1 bay leaf

In Dutch oven, toss meat, flour and salt until meat is well coated. Stir in undiluted beef broth and remaining ingredients. Cover and bake 5-6 hours until meat and vegetables are tender. Stir occasionally while baking.