Heat oil over medium high heat in large skillet. Dredge meat in 1/4 cup of the flour and add to the skillet. Saute for 3 minutes, turning meat to brown on all sides. Add onions, carrots and celery and continue to saute for an additional 3 minutes.
In slow cooker combine browned meat and sauted vegetables, bay leaf, Worcestershire sauce, salt, pepper, Kitchen Bouquet, beef bouillon cube and potatoes. Pour water over ingredients. Cover and cook on low for 6 to 8 hours or until meat is tender. When meat is tender, thicken stew gravy by dissolving 1/4 of flour in a small amount of water and pour into the slow cooker. Turn control to high. Cover and cook an additional 15 minutes or until stew gravy has thickened.
This beef stew is really delicious with some Pillsbury frozen Grand biscuits.