1 1/2 to 2 lbs. stew meat or round steak
2 lbs. potatoes
1 lb. carrots
3 c. water
4 tbsp. cornstarch
1 lg. (29 oz.) can tomato sauce
1/2 c. cold water
1/4 tsp. allspice
1/4 tsp. basil
1/2 tsp. paprika
1/2 tsp. seasoning salt
1/2 tsp. oregano

Cube potatoes and slice carrots. Boil in large saucepan until ALMOST done. Set aside.

Trim excess fat off of meat and cut into 1 1/2 inch cubes. Brown beef on all sides over medium heat until completely browned. Add 3 cups water and boil until meat is tender. With water still in pan, add tomato sauce and spices.

Add cornstarch to 1/4 cup cold water to make a thin paste. Mix thoroughly until cornstarch is completely dissolved. Pour into meat sauce. Add potatoes and carrots. Cook stew over very low heat for 20-30 minutes, stirring frequently. If stew gets too thick, add additional water or tomato sauce.