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1
Dice the beef into small 3/4 - 1 inch cubes.
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2
Dredge the beef in flour, discard remaining flour.
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3
In a frying pan over medium-low heat, cook beef in hot olive oil just until browned on the outside.
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4
Take care not to over cook.
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5
Transfer beef to a medium stock pot.
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6
Add enough tomato juice to cover beef well(approximately 3/4 of a 1 1/2 litre can).
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7
Add diced onions, Worcestershire sauce, salt, pepper, garlic, and beef oxo if you're using it.
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8
Simmer on low heat, stirring occasionally, for 3-4 hours.
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9
Add potatoes, celery, carrots (sliced thin or they won't cook at the same pace as the other vegetables), water, and remaining tomato juice, stir.
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10
Boil on medium heat, stirring frequently (to prevent bottom from burning), for about 30-40 minutes or until vegetables are soft and tender.
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11
Taste the broth at this time to make sure it is the right flavour to you, if it seems over all bland then add a little more salt, pepper and garlic.
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12
Remove 2-3 cups of liquid from the stew, making sure to not collect any vegetables, place in a 4 cup liquid measure.
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13
Add enough flour (maybe 1/3 cup) to thicken removed liquid into a very thick clump free gravy.
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14
Use a whisk to get the clumps out, or a Braun wand mixer would be better.
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15
Add the thick mixture to the stew, and stir well.
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16
Cook another 2 or 3 minutes on medium low.
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17
Remove from heat, serve.
