2 lb. stew meat
1/4 tsp. pepper
4 potatoes (med.) chunked
8 sm. whole or 1/2 c. diced onions
1/2 tsp. salt
1/2 bay leaf
4 carrots (sm.) chunked
1 3/4 c. rich stock
1 tbsp. cornstarch

Cut stew meat into 2 inch pieces. Season with salt and pepper. Cover with cold water. Add bay leaf. Simmer 1 hour. Remove bay leaf. Place meat in baking pan. Cook potatoes, carrots and onions in salt water until partially cooked. Strew on meat. Dissolve cornstarch in water. Add to heated stock and pour over meat and bake in 375 degree oven 1 hour or until all is tender.