Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        stew beef -- 2" cubes
   8                    carrots -- (cut diagonally
                        -- in 2 "pieces
   3      medium        idaho potatoes -- chunked
   2      large         onions -- * see note
   1      can           italian stewed tomatoes
   1                    tomatoes -- (14-1/2 oz can)
   2      tablespoons   flour
   1                    seasoned pepper -- to taste
     1/4  teaspoon      thyme
     1/4  teaspoon      basil
     1/4  teaspoon      oregano
   1      tablespoon    worcestershire sauce

Preparation:

* Use a spanish or vidalia onion for great taste. Place half of veggies in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. Serve with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.