The meat cut into cubes, salt, pepper, lightly roll in flour. Coarsely chop the vegetables. At the bottom of a large thick-walled pan, pour oil, fry the pieces of meat in it to brown. Add the onion, seasoning, garlic, bay leaf, tomatoes, pour the broth, water and wine, cover with a lid and simmer on medium heat for about two hours. Near the end of cooking in a pan, place the potatoes and carrots, cook for another half hour. At the end of the request can add other vegetables: peas, beans, corn. If you get too stew liquid, add a little flour. Do not forget to stir throughout the cooking. Serve the stew hot, garnished with parsley.