Family Beef Stew

2 1/2 pounds stew beef, cut into 2" cubes
8 carrots, cut diagonally into 2" chunks
3 medium Idaho potatoes, chunked
2 large Onions, Spanish or Videlia
1 (14-1/2 oz can) can Italian stewed tomatoes
2 tablespoons flour
Seasoned pepper, to taste
1/4 teaspoon Thyme
1/4 teaspoon Basil
1/4 teaspoon Oregano
1 tablespoon Worcestershire sauce

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.

Jenn B aka Mom2Sam and Tiny

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