Oven-Baked Stew

Pam Cain, Polkton

2 pounds beef, cut in 1/2 inch cubes
5 or 6 carrots, cut in chunks
3 or 4 potatoes, cut in chunks
2 small onions, cut in chunks
1 large can tomatoes, cut in chunks
1 can beef broth
2 tsp salt
4 Tbsp cornstarch

Mix all ingredients in a large roasting pan. Cover tightly with foil. Bake three hours at 325 degrees or four hours at 250 degrees. If you must look, wait two hours, then re-cover and finish baking.