1 lb. rump roast, cubed
2 tbsp. flour
2 tbsp. vegetable oil
1 c. beef broth
3 c. water
1 (8-oz.) can tomatoes, diced
6 carrots, peeled and cut into 1-inch chunks
1 medium onion
4 potatoes, peeled and cubed
1/2 c. sliced celery
1/4 tsp. salt
1/4 tsp. pepper

In a large Dutch oven, add vegetable oil, flour and roast; brown. Add remaining ingredients. Bring to a boil, reduce heat. Cover, simmer on low for 30 minutes, until vegetables are tender.

Serves 6.