1/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. oil
1 1/2 lb. cubed stew beef
3 c. beef bouillon
1 lg. onion
4-5 med. potatoes (cubed)
2-3 med. carrots (sliced)
1/4 c. water
Optional gravy master

Season flour with salt and pepper; coat meat in seasoned flour. Set aside remaining flour. Brown meat in hot oil. Add bouillon; cover and simmer 1 1/2 hours until meat is tender. Add onions, potatoes, and carrots. Simmer another hour until vegetables are tender. Add up to 2 teaspoons gravy master for color. Blend remaining flour in water. Cook until thickened.