Pepper Stew - cooking recipe

Ingredients

1 lb. stewing beef
1 (28 oz.) large can whole tomatoes
1 medium can whole tomatoes
1 small to medium-sized onion
2 green bell peppers
1 beef bouillon cube

Preparation

Roll stewing beef in flour (seasoned to your likeness) and brown in a skillet.
After breaking up the tomatoes, empty both cans into a saucepan (including the juice).
Chop up the onion. Add one beef bouillon cube and one cup of water.
Cut the peppers in narrow strips.
Add the onion, bouillon, water and peppers to the tomatoes in the saucepan.
Simmer for two hours or longer (the longer the better).