Doyle'S Beef Stew - cooking recipe

Ingredients

1 1/2 lb. beef chuck or shank
1/4 c. flour
1/4 c. water
1/2 tsp. Worcestershire sauce
1 1/2 c. water
1 can stewed tomatoes
1 rib celery
2 medium onions
1/2 lb. carrots
1/2 green sweet pepper
1 lb. potatoes, quartered
salt and pepper to taste

Preparation

Cut meat in 1-inch cubes.
Blend flour, salt and pepper.
Set aside.
Bring 1/4 cup water to a boil in a large pot.
Coat meat with flour mix.
Put in water and cook on each side until develops a gray look.
The meat browns slightly.
Add Worcestershire sauce, 1 1/2 cups water and tomatoes.
Cover pot. When steaming point is reached, turn heat to low and cook about 1 1/2 hours.
Cut celery, onions, carrots and pepper into pieces.
Add with potatoes to pot. Cook until everything is tender, about 1 hour.