In a bowl, whisk together flour, salt, and black pepper until well combined. Dredge the beef pieces in this mixture, coating evenly and shaking off excess flour.

Heat vegetable oil in a large skillet over medium-high heat. Sear the beef for 4-5 minutes on each side until nicely browned. Remove from skillet.

In the same skillet, add chopped onion, bell pepper, and sliced carrots. Sauté for 5-7 minutes until tender and fragrant.

Return the browned beef to the skillet, pour in beef broth, Worcestershire sauce, tomato paste, and garlic powder. Stir to combine and ensure the beef is submerged.

Bring to a gentle simmer, cover, reduce heat to low, and cook for about 1.5 hours.

After 1.5 hours, check for tenderness. Adjust seasoning with salt and pepper to taste. Serve hot with mashed potatoes or rice.