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Beef Stew

3 pounds beef chuck or beef round, cut into 1-inch cubes
2 tablespoons oil
2 large onions, diced
1 tablespoon all-purpose flour
1 1-pound can tomatoes		 2 cups water
6 small carrots, sloughed
3 large potatoes, cubed
1 tablespoon Worcestershire sauce
Salt and pepper

  • Brown meat in oil in large stockpot or Dutch oven. 

  • Add onions and cook until tender. Sprinkle on flour. 

  • Continue cooking on low heat, stirring, about 2 minutes. 

  • Add tomatoes and water. Cover and cook over low heat for 1 hour.

  • Add carrots and potatoes and continue cooking, covered, until tender. 

  • Stir in Worcestershire sauce. 

  • Season with salt and pepper.

Makes 6 servings.

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