2 lbs. stew meat cut in chunks
1 c. of chopped onions
6 tbsp. fat
1 tbsp. flour

Cook onions in fat until tender. Cook stew about 10 minutes. Stir in flour and salt. Add:

1 1/2 tsp. salt
1 tsp. paprika
2 beef bouillon cubes
1 (8 oz.) can tomato sauce
2 c. of diced or canned tomatoes
1 garlic clove

Tie in small cloth bag:

1 bay leaf
1 celery stalk
2 tsp. parsley
1 thyme leaf

Put all ingredients in baking pan, cover with foil. Bake 2 hours.