Remove fat from meat and discard. Cut meat away from bone and into 4 cm pieces. (Freeze the bone to use later for stock.) Place meat chunks in crockpot. Mix flour, salt, pepper and garlic salt together and sprinkle over meat. Stir to coat meat. Add 2 cups of water mixed with OXO, and worcestershire sauce. Add prepared vegetables. Cover and cook on low for 10 to dozen hours, or on high for 4 to 6 hours. About half hour before the stew has finished cooking, add the Bisto mixed with the quarter cup of water. (This will thicken stew.) Stir stew to mix, and serve. Great with homemade bread.

Serves 5.

Note: For a 5.5 quart size crockpot. If you use a smaller one, you might have to scale down the recipe.