Heat a large soup pot over medium-high heat. Add the oil and brown the meat
in batches. When ready, add the broth and water to the meat, making sure to
scrape the brown bits off the bottom of the pot.
Add the bay leaf and onion soup mix. Bring to a boil, lower the heat, and
simmer until the meat is tender, approximately 2 hours.
Add the potatoes, carrots and celery soup to the pot. Continue to cook until
the potatoes and carrots are tender, approximately 30 to 40 minutes.
For a thicker broth, mix together 2 tablespoons of flour with 2 to 3
tablespoons of cold water until smooth (or shake them together in a small
jar).
Pour in the flour mixture a little at a time until desired thickness is
reached, bringing the stew to a boil before each addition. (The broth will
not reach its full thickness until it boils.)
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