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Heat the oil in a large saucepan over medium-high heat, add the beef, tossed in the flour, and brown on all sides, about 3-4 minutes per side, before setting aside.
Add the onions and celery and cook until tender, about 7-10 minutes.
Add the garlic tomato paste, rosemary, and thyme, mix well and cook until fragrant, about a minute.
Add ½ cup of broth and deglaze the pan by scraping up any brown bits off the bottom with a wooden spoon as the broth sizzles.
Add the remaining broth, apple sauce, cinnamon, allspice, bay leaves, and beef, bring to a boil, reduce the heat, and simmer, covered, until the beef is falling apart tender, about 2 hours.
Add the potatoes, sweet potatoes and carrots and simmer, covered, until tender, about 20 minutes.
Add the Worcestershire sauce and fish sauce before seasoning with salt and pepper to taste and enjoying!