1 1/2 pounds lean beef, cut into 1-inch pieces
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 (28 ounce) can Italian-style stewed tomatoes, undrained
1 (14.5 ounce) can beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots, or carrots cut into 1-inch thick slices
1. Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high. Heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.
2. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.
3. Add the potatoes and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.