Beef Stew - cooking recipe

Ingredients

2 to 3 lb. chuck roast
1/4 c. all-purpose flour
2 Tbsp. oil
4 c. water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper
2 bay leaves
4 carrots, scraped
2 stalks celery
4 medium potatoes
3 small onions
2 green bell peppers
3 Tbsp. all-purpose flour
3 Tbsp. water

Preparation

Trim fat from roast; cut into 1-inch cubes.
Place cubes and 1/4 cup flour in plastic bag; seal and shake to coat.
Pour oil in large Dutch oven; place over medium-high heat until hot.
Add beef and cook, stirring occasionally until browned.
Add 4 cups water and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer at least 2 hours until very tender.
Cut carrots and celery in 2-inch lengths.
Peel and cut potatoes.
Cut pepper into 1-inch pieces.
Add these vegetables to beef mixture; cover and simmer 30 minutes until tender.
Combine 3 tablespoons flour with 3 tablespoons water.
Stir into stew to thicken.
Boil 1 minute. Makes 6 to 8 servings.