Roll stew meat in flour, salt, and pepper to coat evenly.

Brown the coated meat in canola oil over medium-high heat.

Transfer the browned meat to a Dutch oven.

Add chopped onion, minced garlic, dissolved bouillon cube, tomato sauce, peppercorns, whole cloves, chopped parsley, and bay leaf to the Dutch oven.

Cover the Dutch oven and simmer over low heat for approximately 4 hours.

Check occasionally and add water if needed to prevent sticking.

In a separate pot, cook potatoes, carrots (quartered), and celery until tender.

Add the cooked vegetables to the stew during the last 15 minutes of cooking time.

Stir gently to combine and heat through.

Serve hot.