3 1/2 lbs. boneless beef chuck
1 tbsp. oil
1 lg. onion, sliced
1 (8 oz.) can stewed tomatoes
1/2 c. water
1/2 tsp. salt to taste
1/4 tsp. pepper
Flour (optional)

In Dutch oven brown meat in hot oil. Remove meat; set aside. Add onion to drippings; saute until brown. Return meat to Dutch oven; add tomatoes, water, salt and pepper. Cover; simmer 1 1/2 hours or until meat is tender. Remove meat; thicken pan liquid with flour, or boil down for gravy. Makes 10 servings.