Cooking Beef Stew in the Dutch Oven

Ingredients:
8 tablespoons all-purpose flour, divided
1/2 teaspoon salt (optional)
3/4 teaspoons pepper
1 1/2 - 2 lbs of beef sirloin cut into one inch cubes
1 medium onion chopped
1 tablespoon canola oil
3 garlic cloves, minced
4 cups of beef broth or 4 cups of water and two beef bullion cubes
3/4 teaspoons of parsley, or thyme
3 large potatoes, peeled and cut into one inch squares
4 carrots, sliced
2 cups of celery, chopped

Directions:

In a large mixing bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and stir to coat.

In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef and thyme. Cover and bake at 350° for 1-1/4 hours.
Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Cover and let stand for 5 minutes before serving.