1 chuck steak
6 carrots, peeled, sliced 2 inches long
6 potatoes, peeled, quartered
1 med. onion
2 c. water (maintain 2 cups water level throughout cooking)

Brown steak in frying pan. Place steak in 4 quart pan. Add 2 cups water and onion. Cover with tight lid, cook 1 hour on medium heat. Place carrots in pan with steak. Cover and cook 1/2 hour. Place potatoes in pan, cover and cook 1/2 hour. (Maintain 2 cups water throughout cooking). Remove steak, carrots and potatoes from pan. Mix 2 tablespoons flour with 1/2 cup water. Add juice in pan with 2 beef bouillon cubes (dissolved). Cook on high 2 minutes until thick. Serve with gravy on the side.

STEW: Place 2 cups water in 2 quart saucepan. Add 2 beef bouillon cubes (dissolve completely). Place all leftovers in pan and heat.