In a large bowl, add the thawed cubed beef and 2 tablespoons of plain flour. Mix until all of the beef is coated.
In large stock pot add enough olive oil to coat the bottom of the pot. On medium heat, add the flour-coated beef and brown on all sides.
In a small pan cook diced onions until soft and translucent. They could be added directly to the pot, but I prefer to fully cook them before adding to the pot. Add onions to the pot of beef and stir.
In the bowl used to coat beef, add 2 cups of hot water to dissolve any remaining flour. Add 2 tablespoons of flour and whisk until dissolved. Add this mixture to the pot and stir.
Put 6 quarts of hot water into the pot and add the 4 beef bouillon cubes. They'll dissolve with time.
Add frozen vegetables and cubed potatoes to the pot. Season with dashes of worcestershire sauce and heavily salt and pepper.
If the stew needs thickened, add flour and hot water to a bowl, whisk, and add the mixtute to the stew until desired thickness. Do not add flour directly to the stew as it does not dissolve. You'll be picking out lumps!
Simmer on low/medium heat for about 45 minutes or until potatoes are cooked through. Continue to season to taste.
