Heat a large pot over medium/high for 3-4 minutes.

Add olive oil to the heated pot.

Add stew meat, cook and stir until seared brown.

Add the onions and garlic.

Sprinkle the flour over the meat, onions and garlic one tablespoon at a time. Stir continuously to coat the meat evenly. After each flour addition, add a splash of beef stock. Repeat until all 6 tablespoons of flour have been added. Add the remaining beef stock.

Bring to a boil then reduce heat to medium.

Add the carrots, celery, mushrooms and wine.

Lightly boil 30 minutes. Stir frequently.

Reduce heat to medium/low and cook for 1 hour. Stir occasionally.

Add potatoes, salt, pepper, garlic powder and thyme. Cook until potatoes are tender. (approx 20 minutes)

Serve with fresh parsley and salt/pepper to taste.