Instructions: In large saucepan combine stew, tomatoes, water, salt and horseradish.

Cover and cook over low heat till thawed, 20-30 minutes. Add carrots; simmer, covered, 10 minutes. Add corn and lima beans; simmer, covered, till tender, 15-20 minutes. Combine flour and 1/4 cup water till smooth. Stir into stew; cook and stir till thick and bubbly.

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