Heat oil in large Dutch oven. Cut beef into 1/2″ cubes. Dry beef with paper towel then toss in 4 tablespoons flour. Brown meat at high temperature. Add beef broth, minced garlic, parsley, dried thyme, worcestershire sauce, and bay leaf. Simmer slowly 1 hour. Add onions, carrots, wine, and simmer 45 minutes. Add water if sauce is too thick. Add celery, mushrooms, potatoes, and simmer 45 minutes more. If the sauce has not thickened at the end of cooking, mix 2 tablespoons flour with 4 tablespoons water, stir into the stew. Cook briefly till sauce thickens. Serves 4.
