If using beef sirloin steak, cut into 1-inch pieces. In a Dutch oven brown meat, half at a time, in hot butter or margarine. Return all meat to pan. Stir in the onion, the 1/2 cup water, the bourbon, coffee, Worcestershire sauce, garlic, salt, basil, thyme, rosemary, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/4 hours or until meat is nearly tender. Stir in the potatoes. Return to boiling; reduce heat. Simmer, covered, about 25 minutes more or until meat and vegetables are tender. Add the undrained tomatoes. Bring to boiling; reduce heat. Simmer, covered, 5 minutes more. In a screw-top jar shake together the 1-1/2 cups cold water and the flour; add to Dutch oven. Cook and stir until thickened and bubbly Cook and stir for 1 minute more.