|Boneless lean beef chuck/Beef stew meat||2 Pound, cut in 1-inch cubes|
|Water||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 can)|
|Worcestershire sauce||1 Teaspoon|
|Onions||2 , quartered|
|Carrots||6 , cut in quarters|
|Potatoes||4 , pared and quartered|
|Canned green limas||1 Pound, drained (1 can)|
|Canned whole kernel corn||8 Ounce, drained (1 cup, 1 can)|
In a heavy Dutch oven brown meat in small amount hot fat.
Add water and next 7 ingredients; cover and simmer about 1 1/4 hours.
Add carrots and potatoes; cook covered 30 minutes longer or till tender.
Add Limas and corn; heat through.
If desired, thicken with 2 tablespoons flour blended in 1/4 cup cold water.