2 lbs. beef chuck, cubed
1/4 c. flour
2 tbsp. oil
4 c. water
1 (8 oz.) can tomato sauce
1/4 c. onion, chopped
1/2 tsp. garlic powder
1 bay leaf
2 tsp. salt (I don't use any salt with all the seasonings salt isn't needed)
At least 1/4 tsp. black pepper
6 med. potatoes, quartered
6 carrots, pared & cut into 1 inch pieces
3 med. onions, quartered

Coat beef cubes with flour. In Dutch oven brown meat in hot oil. Add 4 cups water, the tomato sauce, chopped onion, garlic powder, bay leaf, salt if desired, and pepper. Bring to a boil, reduce heat. Cover and simmer about 1 1/2 hours or until meat is tender. Add vegetables; cover and simmer about 1 more hour, or until vegetables are tender. You will need to stir occasionally, so does not stick to pan. This usually thickens on it's own since beef cubes are coated with flour. My family enjoys this stew served with buttered noodles.