After you prep your veggies, and meat coat the beef cubes in half of the allotted flour and season with pepper and a little salt. This step helps add extra flavor to the meat. Coating the beef also helps to thicken the overall stew a bit.
Add 2 tablespoons olive (or butter) to a large skillet and brown meat. Brown all sides (about 5 minutes).
Add in your flour coated beef and in a large frying pan, pan-fry for about 5 mins until all sides are browned
In a separate stock pot, add your water, and bring to a boil to dissolve your 3 beef bouillon cubes.
Coat veggies in remaining flour and add to the skillet with the meat.
Add in your veggies, and fry for an additional 5-10 mins on med heat until your veggies are slightly tender, and meat is fully cooked.
Place veggies and meat into stock pot with the boiling broth. Add remaining spices & parsley.
Add a little stock to your skillet to de-glaze it and pour the mixture from the frying pan into the stock pot (flavor)
Bring meat and veggies to a boil, and then reduce heat to simmer.
Simmer for 45 mins on medium heat
Soup will thicken as it sits.