1 1/2 lb. beef chuck or bottom round, cut into 2 inch pieces
2 tbsp. vegetable oil
1/4 c. all purpose flour
2 c. water
1 (8 1/2 oz.) can stewed tomatoes
3 sprigs parsley
2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried sage leaves
1/4 tsp. pepper
1 bay leaf
1 clove garlic, finely chopped
6 sm. onions
2 c. frozen baby carrots
1 pkg. frozen lima beans

Brown beef pieces in oil in large pot; remove beef. Drain fat from pot, keeping 3 tablespoons. Stir in flour. Cook and stir over low heat until smooth and bubbly; remove from heat. Add water, heat to boiling, stirring constantly. Stir in beef, tomatoes, parsley, salt, thyme, sage, pepper, bay leaf and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add onions, carrots, and lima beans. Cover and simmer until beef and vegetables are tender, 40-50 minutes.