Vegetable Beef Stew With A Kick

• 1 1/2 lbs stewing beef, cut into 1 inch cubes
• 2 tablespoons vegetable oil
• 4 cups water
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 3 stalks celery, cut into 1 inch chunks
• 3 small carrots, cut into 1 inch chunks
• 3 medium red potatoes, peeled and diced
• 2 beef bouillon cubes
• 4 dashes Worcestershire sauce
• 3 tablespoons all-purpose flour
• 1/3 cup cold water

1. In a dutch oven, brown beef in oil.
2. Add water, tomatoes, celery, carrots, potatoes, bouillon and Worcestershire sauce.
3. Bring to a boil.
4. Cover and simmer, stirring occasionally for 25-30 minutes or until vegetables are tender.
5. Combine flour and water.
6. Add to beef mixture.
7. Bring back to a boil.
8. Cook and stir for 2 minutes or until thick and bubbly.

stewing beef, vegetable oil, water, tomatoes, stalks celery, carrots, red potatoes, worcestershire sauce, allpurpose, cold water

Taken from www.food.com/recipe/vegetable-beef-stew-with-a-kick-41354 (may not work)