1 1/2 lbs. beef stew meat
3 tbsp. oil
1 med. onion, chopped
1/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/4 c. soy sauce
1 c. water
Pastry for single crust pie
2 sm. carrots, sliced 1/4 inch
1 sm. green pepper, cut in 1 1/2 inch squares
2 med. firm tomatoes
3 tbsp. cornstarch
3 tbsp. water
1 sm. can (11 oz.) sm. white onions

Brown meat in oil in a frying pan that can be tightly covered. Add onion and garlic; stir until they begin to brown. Then add salt, sugar, pepper, soy and the 1 cup water. Cover and simmer 1 1/4 hours or until meat is tender, adding boiling water if necessary.

While meat is cooking, prepare pastry and roll to size needed for a top crust on a 9 inch pan. Chill.

Cook carrots for 5 minutes in boiling salted water, drain immediately. Cook green pepper in boiling water for 1 minute only. Peel tomatoes and cut into 6 wedges each.

When meat is tender, drain off liquid and measure. Add enough water to make 1 1/4 cups. Transfer meat to a bowl. Bring juices to a boil and stir in smooth paste of cornstarch and thicken. Add meat, onions, carrots and green pepper.

Pour into 9 inch pan and arrange tomato wedges evenly on top. Cover with chilled pastry, flute rim and cut slits in center. Bake in 450 degree oven for 25 to 30 minutes. Serve at once.