1 (14.5-ounce) can stewed tomatoes, undrained
1 (12-ounce) jar beef gravy
1 1/2 cups water
1 tablespoon dried onion flakes
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup water
3 tablespoons cornstarch
1 (15-ounce) can whole potatoes, drained
1 (15-ounce) can sliced carrots, drained

1. In a large skillet, combine tomatoes, gravy, water, onion flakes and parsley. Bring to a boil and simmer for 5 minutes. Meanwhile mix water and cornstarch. Stir until well combined and add to skillet. Stir constantly until thickened. Add potatoes and carrots. Stir and reduce heat; simmer for 10 minutes. Serve hot.

Makes 6 servings.