Doyle'S Beef Stew

• 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

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

beef chuck, flour, water, worcestershire sauce, water, tomatoes, celery, onions, carrots, green sweet pepper, potatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400747 (may not work)