(Recipe by Jim Starks)

Beef Stew
(Recipe by Jim Starks)
1 pound beef stew meat
1 small onion
2.5 cups water
1 14.5oz can peeled, crushed tomatoes
1/2 tsp Kitchen Bouquet browning sauce
1/2 tsp Worcestershire sauce
1 bay leaf
3 carrots
3 large potatoes

4 hours and 15 minutes before dinner time:
Cut beef into 1/2 - 3/4 inch cubes.
Chop onion.
Add beef and onion to a dutch oven, and brown on medium heat on stovetop.
Add about 2.5 cups of hot water and the can of tomatoes.
Stir, bring to a boil, reduce to low heat, cover and simmer.
1 hour and 30 minutes before dinner time:
Add Kitchen Bouquet, Worcestershire sauce, bay leaf, and salt & pepper to taste.
Peel and chop carrots, and add them to the pot.
Peel and chop potatoes, and add them to the pot.
Stir, cover, and simmer on low heat.
10-15 minutes before dinner time:
Open pot, remove & discard bay leaf.
Stir, and bring to a boil.
Shake a mixture of flour & water in a jar, add to the stew while stirring, until
 thickened as desired.
Reduce heat, and let stew cook a few more minutes before serving.