Preheat oven to 350°F (180°C).
Season beef cubes on all sides with salt and pepepr
Dredge beef in flour, shaking off excess.
Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
Remove all beef from pan. Reduce heat to medium.
Add onions and more oil if needed to soften onions, about 2 minutes.
Add garlic and saute for 1 minute.
Add tomato paste and stir to coat onions.
Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
Add beef and any juices that have collected to pan. Mix well.
Cover and bake for 1 ½ hours.
Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
Cover, return to oven and bake for 1 ½ hours.
Remove from oven, taste and adjust seasoning as desired.
Let rest for 10 minutes before serving, garnish with rosemary or parsley.