Carne Guisada (cowboy stew)

5 pounds lean chuck or deer meat
1 can (10 ounces) whole tomatoes
1/2 cup diced onions
1 cup diced green pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves of garlic, crushed
1 teaspoon cumin seed, crushed
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon flour

Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with a lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20 to 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. Serve over Mexican rice.