2 lbs. beef chuck, cubed
3 tbsp. flour
2 tbsp. salad oil
1/4 - 1/2 c. onion, chopped
1 bay leaf
3 whole cloves
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 - 2 c. beef bouillon
1 pkg. cooked egg noodles

Coat beef with flour. Slowly heat oil in Dutch oven over medium heat. Brown beef well on all sides. Add onion; cook, stirring until tender. Add remaining ingredients, except noodles, stirring to mix well. Bring to boiling; cover; reduce heat; simmer for 2 - 2 1/4 hours or until meat is fork tender.

Serve meat over noodles or mix them together. Pick out all the cloves and the bay leaf before serving.