Amount
Ingredient
Preparation



2 1/2
pounds
stewing beef

cut in 2 inch cubes



8
each
carrots

cut diagonally in 2 inch pieces



3
each
potatoes

prefer idaho, chunked



2
each
onions

spanish or vidalia



15
ounces
tomatoes, canned

stewed, italian style, one can



2
tablespoons
flour





1
x
black pepper

seasoned, to taste



1/4
teaspoon
thyme leaves





1/4
teaspoon
basil





1/4
teaspoon
oregano





1
tablespoon
worcestershire sauce

 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 1 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 5% power.