Savory Beef Stew

6 cloves garlic, minced
1 medium yellow onion, diced
6 stalks celery, cut into chunks
6 carrots cut into chunks
6 potatoes cut into large cubes
Fresh parsley, coarsely chopped
2.5 pounds beef stew meat, cubed
1 32 oz container Beef Broth
1 14.5 ounce can diced tomatoes with basil and oregano
1-2 Tablespoons Italian Seasoning
1 teaspoon Thyme
1 Bay leaf
Salt-n-pepper, mix 1 tsp salt and ½ tsp of powdered pepper
1 ½ cups flour (or enough to dredge the meat)
3-6 Tablespoons Olive Oil

Dredge the stew meat in the flour, making sure that the meat is coated in the flour. Heat 2-3 Tablespoons olive oil in a large stockpot. Over med/high heat brown the stew meat in batches, and remove from pot. Add 2-3 more Tablespoons olive oil to the same pot and heat on medium scraping the bottom of the pot. Add the chopped onions, and salt and pepper. Cook until translucent and then add the garlic until both are golden brown. Add in the chopped celery and carrots and toss stir to coat and then add the potatoes, making sure all the veggies are mixed and coated in olive oil.
Stir in the spices and browned meat.  Add the beef broth. Cover and cook over medium heat for 20-30 minutes, until the potatoes are softened and the sauce is thickened. Uncover and stir in the diced tomatoes and add the Bay leaf. Cook uncovered for another 20 minutes over medium heat. Add the chopped fresh parsley last.  For a real treat serve with Herbed Garlic Bread.