lbs lean beef, cut into 1 inch pieces
(28oz) can italian style stewed tomatoes undrained
(14.5oz) can beef broth
medium onion coarsely chopped
t dried thyme leaves
medium potatoes, peeled and cut into 1 inch pieces
c carrots cut into 1 inch thick slices
Toss the beef in flour. Heat oil in large dutch oven over medium-high heat. Heat until hot. Add the beef and cook for 5 minutes or until browned; turning occasionally. Add tomatoes, broth, onion, pepper, and thyme; bring to a boil over high heat. Reduce heat to low and cover and simmer for 45 minutes or until beef is just tender. Add the potatoes and carrots; return to a boil. Reduce heat and cover and simmer for 45 minutes or till beef and vegetables are tender.