Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        stew beef -- 2" cubes
   8                    carrots -- cut diag. 2" chunks
   3      medium        idaho potatoes -- chunked
   2      large         spanish or videlia onions
   1      can           italian stewed tomatoes (14-1/2 oz can)
   2      tablespoons   flour
                        seasoned pepper -- to taste
     1/4  teaspoon      thyme
     1/4  teaspoon      basil
     1/4  teaspoon      oregano
   1      tablespoon    worcestershire sauce

Preparation:

Halve the onions lengthwise and cut into rings. Peel and chunk carrots and potatoes. Place half of the vegetables in the pot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables 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. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.