Place stew meat in a large bowl or a large ziplock bag. Add the flour, salt and pepper and toss or shake until all pieces are coated evenly.

Heat 2 tbsp of the olive oil in a large skillet over medium high heat fot a few minutes until hot. Brown the stew meat in small batches, stirring to brown evenly. Transfer meat to a large stockpot or Dutch oven as it browned. Should take about 5 minutes per batch

After all the meat is browned and removed from the skillet, add the additional tbsp of olive oil to the skillet if it looks too dry and saute the onions, celery and carrots for about ten minutes, or till the onion is clear, but not browned and the vegetables have softened

Add sauted vegetables to the meat. Add all other ingredients (I start with about 4 tsps of the bouquet garni) except the crushed garlic, adding the two bay leaves last after stirring well.

Bring to a boil while stirring gently, then cover and reduce heat to simmer.

Simmer for an hour, then check meat for tenderness and taste for seasoning and adjust if necessary. If the meat is not as tender as you like, replace the cover and continue to simmer, checking it every 15 minutes or so. Add the crushed garlic when you feel the meat is ready and stir for few minutes before removing from heat.

This makes enough stew for the whole family with leftovers, which is a good thing