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Beef Stew

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1 (2 3/4-pound) boneless chuck roast*

1/4 cup all-purpose flour

2 tablespoons vegetable oil

4 cups water

1 tablespoon Worcestershire sauce

2 teaspoons salt

1 teaspoon garlic salt

3/4 teaspoon pepper

1/4 teaspoon ground allspice

2 bay leaves

4 carrots, scraped

2 stalks celery

4 medium-size red potatoes

3 small onions

2 green bell peppers

3 tablespoons all-purpose flour

3 tablespoons water

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