Beef Stew

from "Fannie Flagg's Original Whistleshop Cafe Cookbook"

3 1/2 to 4 pounds of boneless beef chuck, trimmed and cut into cubes
1/3 cup self-rising flour
1/4 vegetable oil
4 cups of water
1/2 teaspoon of salt
1 tsp of seasoned salt
1 tsp of garlic powder
1 tsp of pepper

4 large potatoes, peeled and quartered
6 to 8 carrots, peeled and cut into 2 inch pieces
3 large onions peeled and quartered
2 14 1/2 oz. cans whole tomatoes, undrained, cut up
1 15 oz. can of tomato sauce

Dredge meat in flour and brown it in hot oil in a large dutch oven. Add water, stir in seasonings. Bring to a boil; cover, reduce heat, and simmer for 1 hour and 15 minutes. Add remaining ingredients, cover and simmer 40 to 45 minutes longer.

YIELD: 10 servings