Oven Beef Stew – Lodge Cast Iron

Ingredients

• 2 ½ pounds beef stew meat, cut into chunks
• 6 carrots, chopped
• 3 medium onions, quartered
• 5 medium potatoes, quartered
• 1, 10-ounce package frozen peas
• 2 bay leaves
• 2 beef bouillon cubes
• 1 tablespoon sugar
• 1 tablespoon salt
• Dash of dried thyme
• Freshly ground black pepper
• ¼ cup cornstarch
• 2, 28-ounce cans whole tomatoes (with their juice)
• 1 cup red wine or water