Easy Oven and Beef Vegetable Stew recipe

1-1/2 lb. stewing beef
1/4 c. flour
6 sm. onions
2 lg. potatoes, chunked
3 lg. carrots, chunked
3 garlic cloves, minced
2 c. turnip, diced
3 c. water
1-1/4 c. beef stock or canned bouillon
1 can tomato sauce (213 ml)
1 ts. dried thyme
1/2 ts. dried oregano
1/4 ts. pepper
1 bay leaf
1/2 ts. grated orange rind

Remove all visible fat from meat; cut into 1 inch cubes.
In a large casserole or Dutch oven, toss meat with flour.
Add remaining ingredients and stir to mix.
Bake covered at 325* for 3 hours, stirring occasionally.
Remove bay leaf.
Makes 8 servings.

Note: This recipe is better the second day. Make it a day ahead and refrigerate. Any fat will solidify on top and can be easily removed.