Granny's Beef Stew (makes 6-8 servings)

2 pounds lean stewing beef, cut into bite size chunks
1 1/2 tablespoons flour
3 tablespoons cooking oil
2 cups boiling water
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon salt
1 1/2 teaspoons pepper
1 large onion, chopped (about 1 cup)
3 to 4 medium potatoes, cut in 1 inch squares
3 large carrots, quartered lengthwise and cut in 1 inch lengths
1 can (14 oz) tomatoes, cut bite-size
1 can (14 oz) stewed tomatoes
Roll beef in flour.
In heavy pot with cover, heat oil over medium-high heat and brown
beef, a few pieces at a time, setting aside browned pieces. When all are richly browned, return them to pot. Standing back to avoid the splatters, pour in boiling water. Add Worcestershire, garlic powder, salt and pepper. Lower heat, cover, simmer 2 to 2 1/2 hours, or until meat is very tender. Add onion, potatoes, carrots and tomatoes. Cook 30 minutes more, until potatoes are tender. May be served immediately, but this stew tastes best when refrigerated overnight and reheated.

Note: If you like a "bite" to your stew (as I do), add 3 dried hot red peppers while stew simmers. Serve with crusty bread.