Delicious cold weather stew
Preheat oven to 275F. You'll want a large, lidded, ovenproof pan. We use a dutch oven most often. You can use the same pot on the stovetop and then put the lid on it to go into the oven. If you don't have this kind of pan, do the searing, etc. in a large pan and transfer into a casserole for the long oven cook.
Heat the oil in a flameproof casserole on top of the stove, over medium/high heat. Once it’s hot, add the beef a few pieces at a time and sear them until they are brown. As they brown remove them to a plate.
Add the onions and cook until brown at the edges. Lower the heat and return the meat to the casserole (along with any juices that are on the plate). Stir in the flour with a wooden spoon.
Cover the casserole and transfer to the center of the oven. Cook for three hours. Stir a few times during cooking and remove bay leaf before serving.
Serve over your favorite mashed potatoes. Add a side of vegetables only if you are so inclined.