This is a no non-sense, stick to your ribs, one course dinner with plenty for left-overs (a good stew always tastes better the second day, after it's had time to mellow.)

Ingredients:
Rump roast, from two to five pounds, depending on how much beef you want in the stew
Carrots, one pound
Russet potatoes, five pounds
Green beans, (one can*)
Corn (one can*)
Mixed vegetable (one can*)
Pearl onions
Tomato sauce (two cans)
Flour, two tablespoons, sifted
Salt, garlic powder

* (Fresh is preferrable, but canned vegetables make for a quicker prep time. Use equivalent amounts.)

     This is a large pot recipe. I make mine in a 20 quart, and it's usually a close call to overfilling it. The bigger the better. If you don't use one large enough, it can be divided into two portions with a second pot.
     Start off by trimming the fat from the meat as you cube it into one to two inches cubes. Set this into the pot, add water to cover, boil until done. Be careful not to boil over when you get the juices from the meat boiling. It can make a head of foam that is hard to clean. Keep an eye on it. While it's boiling, peel the potatoes and dice. This should take most of the cooking time for the meat. Add to the pot, adding any water needed to cover the meat and spuds. Bring to a boil and cook until the potatoes flake with a fork (done). As this is going, peel the carrots and slice. Add the carrots with the pearl onions when the potatoes are done. Add water to cover, if necessary. This is the last time to add plain water to the stew.
     I prefer when possible to use fresh beans and corn, but that isn't always possible. If you are using fresh beans and corn, use an equivalent amount to a standard can and add at the same time as the carrots. If you use canned veges, add them after the carrots are done, along with the tomato sauce. Mixed vegetables add peas and lima beans and others you might not have on hand. Turn the heat down and allow to simmer for ninety minutes, stirring occasionally.
     Once the time is done, sift in the flour to add some body to the sauce, as well as the salt (to taste) and garlic powder (one half teaspoon, for a hint. Don't over-do it. Stew doesn't need a lot of spice.) Cook an additional thirty minutes over very low heat to prevent the flour from sticking (scorching) to the bottom.

     The longer that you can let the stew sit after cooking (it retains heat for hours in a pot this big), the better it tastes. Of course, if you have a hungry hoard hanging around the kitchen, it may not be possible to hold them off. Dish into bowls and allow to cool before eating. At cooking temp, it can easily scald the mouth. Once the stew cools, refrigerate it in containers that will handle the crowd you're feeding. If you're serving this at a gathering, cook it a few hours ahead of time and bring it as is. It should be just right when it comes time to serve.