2 lbs. boneless beef for stew
1/4 c. flour
3 tsp. salt
1/8 tsp. pepper
3 tbsp. lard or drippings
1 (16 oz.) can tomatoes
1 clove garlic, minced
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
2 med. onions, thinly sliced
3 lg. potatoes, pared and halved
Flour for gravy

Mix flour, salt and pepper. Dredge meat in seasoned flour and brown in large drippings. Pour off drippings.

Drain tomatoes. Add tomato liquid, garlic, basil, thyme and bay leaf to meat. Cover tightly and cook slowly 2 1/2 hours. Add onions and potatoes and cook 45 minutes longer. Add drained tomatoes and cook just until heated through. Discard bay leaf. Thicken cooking liquid for gravy, if desired. Makes 6 servings.