MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Ellen’s Beef Stew
  Categories: Meats, Crock pot
       Yield: 1 servings
   1 3/4 lb Chuck; or round, cubed
     1/3 c  Flour
     1/4 ts Pepper
     1/2 ts Salt
       3 tb Oil
     1/2 ea Onion; chopped
       1 cl Garlic; minced
   2 3/4 c  Boiling water
      28 oz Tomatoes; canned
     1/2 ts Salt
     1/2 ts Worcestershire
       1 pn Basil
       1 pn Dill
       1 pn Thyme
       4 md Potatoes; quartered
       2 ea Onions; quartered
       1 lb Carrots; 2 inch pieces
       1 c  Peas
   Combine flour, pepper, and salt in bag. Add meat and shake til
   coated. Heat oil in Dutch oven. Brown meat on all sides. Add onion,
   garlic, water, tomatoes, salt, and worcestershire. Cover, reduce heat
   to low and simmer 2 hours, until meat begins to get tender. Add
   potatoes, onions, and carrots.
   Cook 30-45 mins, until vegetables are done. Add peas. Cook until
   heated. By Ellen Cleary