OVEN BEEF STEW

This goes into the most memorable meals group!  Imagine a snowy night in Philadelphia in Patty and Paul's little house - a fire in the dining room fireplace, candlelight.  Mike was stuck there because of the storm.  Christine was a new baby, Patty was nursing her.  With good crusty bread we had this often made stew. 1-1/2 to 2 lb. meat for stew (chuck, sirloin tip) 1/4 cup flour, 3 T salad oil 1 t salt of half seasoning salt 1 T prepared mustard 2-1/2 cups tomato juice - use part V8 or beef bouillion or red wine if available 4-6 medium carrots, quartered & cut in pieces 4-6 small onions if desired 4-6 medium potatoes, quartered or halved 1 pkg. frozen peas of corn, thawed to separate Heat oven to 350 degrees.  Sprinkle meat with flour, brown in oil in skillet.  When browned remove to 3 qt. casserole.  Into oil stir salt, mustard and any remainingflour.  Slowly add after it begins to simmer.  Bake, covered, for 1 hour.  Add onions, potatoes, and carrots; bake, covered, 45 minutes, longer or until vegetables are tender.  Add peas, bake covered 15 minutes longer.  Stir before serving.  Can be made ahead and the vegetablels added at the last hour.  keeps well.  Tastes better after standing for a half hour or so. P.S. Mike had the floor that night, I kept the couch.  Jack was snowbound in Pittsburgh.