Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        stew beef -- 2" cubes
   8                    carrots -- cut diagonally in 2" chunks
   3      medium        idaho potatoes -- chunked
   2      large         onions -- spanish or videlia
   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:

Peel the onions, cut in half from root to stem, then slice and separate into rings. Peel and chunk carrots and potatoes. 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. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.