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Gather the ingredients.
Cut the beef into small, bite-sized cubes.
Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
Cover, reduce the heat to low, and simmer for 1 ½ to 2 hours, or until the meat is tender.
Add the potatoes, carrots, and celery.
Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
Add pepper and taste for seasonings, adding salt if necessary.
Serve and enjoy.