Meem's Stew

This can only be an approximation of the famous Meem's Stew enjoyed by so many over so many years. I should have done this sooner when the memory would have been much fresher, so now I'm depending on other people to set me straight in areas where I may have gone wrong. So don't be shy. Give me feedback.

So here it is (for 2 people with leftovers):

Ingredients:
1¼ lb. Stew Meat (Chuck)
½ cup flour
1 Tbsp Garlic
2 Tbsp Olive Oil
Salt to taste
Pepper to taste
1 Tsp. Celery Salt
½ Large Onion
3 Med. Carrots, sliced thin
1¼ Cup Celery, sliced thin
1 Beef Bullion Cube
or 1½ tsp Better Than Bullion Beef Base
2 Med. Potatoes

Cut the beef pieces into fork sized pieces so there's no cutting while eating. Add some olive oil to a heavy pot and get it hot. Put in the Garlic. Roll the beef pieces in the flour, and put them in the pot, browning them on all sides. Should look something like this. Once it's all browned, cover with water and bring to a slow boil. Add the Bullion Cube (or Beef Base) & the remaining flour to thicken slightly. Add Salt, Pepper & Celery Salt. Reduce to simmer, cover and let cook for at least an hour, stirring occasionally. About forty minutes before you're ready to eat, put in the Onions, Celery & Carrots. Peel & slice potatoes, boil and mash as usual.

When ready (carrots should be tender), put single slice of bread (preferably Pepperidge Farms Sandwich White) on a plate, cover with mashed potatoes, then add the stew on top of that. It's Meem's Stew!

Results:
Not all that bad. Not exactly the way I remember it, but fairly close. There may be a missing spice, but I can't think of what it might be. Try it, it's good!

I have it on good authority that the key might be the Better Than Bullion Beef Base.