preparation
Dredge meat with flour that has been mixed with salt and paprika; shake off excess. Heat oil in large saucepan until hot. Brown meat in hot oil on all sides. Drain off excess fat. Add beef stock, tomatoes, Worcestershire, onion and garlic. Bring to a boil. Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours. Add carrots, celery and potatoes; mix gently. Simmer, covered, until vegetables are tender, 20 minutes. |