French Beef Stew

I'm cataloging my recipes as I make them. Here is what we're trying tonight:

French Stew

• 2# beef stew meat
• 2c. beef stock
• 1 onion, sliced
• sea salt & pepper to taste

Put all ingredients into a large covered casserole, 4 hours @ 300*. The original recipe says to thicken with a flour & water mixture and put back into the oven for 10-15 minutes then serve over noodles or rice, or throw in some carrots & potatoes for the last couple hours of bake time.

I am going to try to thicken with Xanthum Gum instead of flour and we can not do potatoes. We did it in the crock pot on low.