Wash, measure and prepare all vegetables.
Heat large pot over medium heat.
In a ziplock bag, mix flour and stew meat until evenly coated. Season with salt, pepper and a pinch or two of garlic powder.
Evenly spread olive oil in bottom of pot.
Add floured meat and allow to brown on all sides, about 5 minutes
Pour in broth to cover meat, stir, scraping bits off the bottom of pot.
Add quartered onion and bring to boil.
Reduce heat to simmer, cover loosely and stew for 2 hours, stirring occasionally.
Add carrots, celery and potatoes, cook for 15 minutes or until vegetables are easily pierced with a fork.
Season with salt, pepper and garlic powder to taste.