1/4 c. vegetable oil
1/2 c. onions, thinly sliced
1/2 c. carrots, thinly sliced
1 clove garlic, peeled and crushed
2 3/4 c. red wine (dry)
1/2 tsp. bay leaves, crushed
1/2 tbsp. black pepper
3 lb. lean beef (1-inch cubes), fat trimmed
1/4 c. flour
1 c. beef stock

Combine oil, onions, carrots, garlic, wine, bay leaves and pepper to form marinade. Place beef in stainless steel bowl and pour half of marinade over beef. Cover and refrigerate for 24 hours. Turn meat once during marinating process. Save rest of marinade in refrigerator for future use.

Prepare beef for cooking by skimming oil from surface of marinade. Using a colander, drain off marinade. Place meat and vegetables in oven pan. Sprinkle with flour.

Bake at 450°F for 20 minutes.

Combine beef stock with reserved marinade. Bring to a boil; skim off remaining oil. Pour boiling liquid over meat. Cover and simmer at 350°F for 1 hour and 45 minutes or until tender.

Yield: 12 servings.