3 lb. beef stew meat, cut into 1-inch chunks
1/2 cup all-purpose flour
4 tsp. salt
1 (10 oz.) can condensed beef broth
2 cups dry red wine
4 medium carrots, cut in 1-inch pieces
4 medium potatoes, quartered
1 (10 oz.) bag frozen cut green beans (about 5 cups)
1 1/2 lbs. small white onions (about 18)
1 tbsp. light brown sugar
1 bay leaf

Preheat oven to 250°F (slow).

In Dutch oven, toss stew meat, flour, and salt until meat is well coated. Stir in undiluted beef broth and remaining ingredients; cover and bake 5 to 6 hours until meat and vegetables are tender, stirring occasionally.

Makes 8 to 10 servings.