1 1/2 lbs. stew beef, cut in 1 inch cubes (I use round roast)
1/4 c. flour
2 tbsp. oil
2 (14 1/2 oz.) cans original stewed tomatoes
1 (13 3/4 oz.) can beef broth
4 med. carrots, cut in 1-inch chunks
3 med. potatoes, cut in 1-inch chunks
3/4 tsp. thyme

Combine beef and flour in bowl. Stir to coat. In large pan, add oil and brown meat. Salt and pepper to taste. Add remaining ingredients. Bring to boil; reduce heat. Cover and simmer 1 hour or until meat and vegetables are tender.