Mix 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper. Pound into 2 - 2 1/2 pound round steak on both sides.

Brown in 3 tbsp. shortening in Dutch oven. Blend 14 1/2 ounce can beef broth, 1/2 cup water, 1/2 cup barbeque sauce, 1 teaspoon chili powder and pour over well browned meat. Cover and simmer 1 hour. Add 1 diced green pepper and 1/2 cup sliced green olives -- simmer 1 - 1 1/2 hours or until tender. Skim off fat and thicken sauce if necessary.