Oven-Baked Stew

By lmeyer

Ingredients

• 2 lb. chuck roast, cut into bite-sized pieces
• 1 (15 oz) can chopped tomatoes with juice
• 1 (10 oz.) can beef stock
• 4 or more potatoes, cut in chunks
• 6 or more carrots, cut up
• 1 beef boullion cube
• 1 T brown sugar
• 1 cup burgundy wine
• 1 onion, cut up
• 3 cloves garlic
• Beef stock and corn starch to thicken

Preparation

Step 1

Cut Chuck roast in bite sized pieces the night before and soak in beef stock and burgundy wine. Next day mix all other ingredients and bake 4 hours at 325 degrees. Add more wine if it starts to dry out. Check after 3 hours.

You can add corn or peas but those should be added the last 30 minute of cooking.

When done pull out and add cold beef stock mixed with corn starch to thicken.