1/4 c. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lb. lean beef stew (1 inch cubes)
3 tbsp. vegetable oil
5 med. carrots (scraped and cut into 2 inch pieces)
3 med. potatoes (peeled and quartered)
28 oz. can whole tomatoes (undrained)
1 1/2 c. water
1.38 oz. env. onion soup mix

Combine flour, salt and pepper; dredge beef in flour mixture, coating well. Heat oil in a large skillet over medium heat; brown beef in oil. Transfer beef to a deep 3 quart casserole dish; add vegetables. Combine water and soup mix; add to casserole. Cover and bake at 375 degrees for 2 hours. Yield: 6 servings.