2 lbs. stewing beef (chuck, heel, round or neck
Seasoned flour (salt & pepper added)
3 tbsp. fat
1 tsp. salt
1/4 tsp. pepper
1 tbsp. sugar
1 (8 oz.) can tomato sauce
5 c. boiling water
6 potatoes, pared & diced
6 carrots, scraped & diced
6 med. onions, peeled & diced
1/4 tsp. oregano or marjoram
2 c. cooked or canned peas

Cut beef in 1" cubes, dredge in flour. Heat fat in large heavy saucepot. Brown meat on all sides. Add salt, pepper, sugar, tomato sauce and water. Simmer covered 1 1/2 hours or until meat is almost tender.

Add potatoes, carrots and onions, cover and cook another 30 minutes. Add oregano and peas. Cook an additional 15 minutes or until meat and vegetables are done.

If desired, thicken gravy before serving. To make gravy, blend 1/3 cup flour and 1/3 cup water. Stir into stew and cook until thickened. Makes 6 servings.

Burgundy Beef Stew: Reduce water to 4 cups, add 1 cup burgundy with the tomato sauce and cook as directed above.