Heat up about 2 tbsp of vegetable oil in the pot you are going to simmer your stew in.

Season the meat with salt, pepper, basil and oregano.

Add the flour to a shallow dish, then dredge the seasoned meat in the flour. Shake off excess flour.

Brown the beef, in small batches to avoid overcrowding.

Repeat until all of the meat is browned. You just want to brown it, not cook it. Also you will find that you will likely need to add more oil with each batch.

When the meat is browned, transfer it over to a bowl or plate to rest, and set aside.

In the same pan that was used to brown the meat, if needed, add 1 tbsp oil, and cook the chopped onions, carrots, celery and garlic. Stir up all the brown bits on the bottom of the pan (this is where all the good flavour comes from!)

Once the veggies are cooked, turn the heat under the pot to med-high, and add the consommé, water, Worcestershire sauce, bay leaves and browned beef. Bring to a light boil, then turn down to low-med heat, cover with a lid, and cook for about 1 hour.

Stir as necessary so the mixture doesn't burn to the bottom of the pot.

After the 1 hour cooking time, add the big chunks of carrots, celery and potatoes.

Simmer for 30-45 minutes more, or until the meat is tender and the veggies are cooked. Stir occasionally to avoid burning.