Take meat and place in a large bowl. Sprinkle flour over and then toss to coat. Heat olive oil in a large stock pot over medium heat. Brown meat. Add onion and sauté for 3-4 minutes. Add garlic, worchestershire sauce, beef stock, and sherry. Bring to a boil and then simmer for 1 1/2 - 2 hours, covered. Stir occasionally.
2.
Add remaining ingredients, bring back to a boil, then simmer for an additional 1 1/2 hours until vegetables are tender.
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