Ingredients
3 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 pound beef stew meat, cut into 1/2-inch cubes2 tablespoons olive oil1 can (14-1/2 ounces) Italian diced tomatoes1 can (8 ounces) tomato sauce2 tablespoons red wine vinegar2 tablespoons Worcestershire sauce3 garlic cloves, minced1 teaspoon dried oregano3 cups water4 medium potatoes, peeled and cubed6 medium carrots, sliced2 medium turnips, peeled and cubed1 medium zucchini, halved lengthwise and sliced1 medium green pepper, julienned1 cup sliced fresh mushrooms1 medium onion, chopped1 can (4 ounces) chopped green chiles2 tablespoons sugar
Preparation
In a large container with a lid, combine the flour, salt and pepper. Add beef, a few pieces at a time, put lid on container and shake to coat.
In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
