1 tablespoon vegetable oil
1 pound beef stew meat, cut into thin strips
2 medium onions, cut into wedges
28 ounce or 19 ounce can Aylmer diced tomatoes
1 cup reconstituted Aylmer beef broth
3 medium carrots, sliced
3 medium unpeeled potatoes, cut into 1/2 inch cubes
2 stalks celery, sliced
2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 to 2 tablespoons all purpose flour

Preparation Instructions:
Heat oil in large skillet over medium - high heat. Brown beef with onions for 5 minutes. Stir in remaining ingredients, except flour. Bring to boil; cover and simmer 45 to 60 minutes, or until beef and vegetables are tender, stirring occasionally. Dissolve flour in 2 tablespoons cold water; stir into stew until thickened and bubbling. Makes 4 servings.