Carne Guisada (Cowboy Stew)

5 pounds lean chuck roast
1 can (10-ounce) whole tomatoes
1/2 cup diced onions
1 cup diced bell pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves garlic, crushed
2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 tablespoon flour

Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20-25 minutes until water is gone. Sprinkle flour on meat, then pour all other ingredients into pan. Stir to blend flour and add enough water to cover, or about 1 1/2 empty tomato cans of water. Simmer for 45 minutes, stirring occasionally. I serve with tortillas.