In a large dutch oven or soup pot, add the vegetable oil and stewing beef. Cook over medium heat until the meat is just browned, but not necessarily cooked through. 

Scoop the browned beef out of the pot into a bowl and set aside. 

In the dutch oven, with the drippings from the beef, add the butter. Melt the butter completely. 

Add the minced garlic and saute for just 30 seconds. Stir in the red wine and cook the mixture for 4-5 minutes until reduced. To test if the mixture is reduced, drag a spoon through the center. There should be a drag mark or “valley” that forms in the middle of the mixture, as it slowly melts back together. This is when you know it is perfectly reduced. 

Into the reduced mixture add the carrots, celery, potatoes, parsley, garlic powder, thyme, cumin, salt and pepper. Stir to fully coat the vegetables, cover and cook for 10 minutes or until the vegetables are tender. 

After the vegetables are tender, remove the lid and sprinkle the flour over top of the vegetables. Stir to fully incorporate the flour and cook for 1 minute. 

While stirring, add the water, better than bouillon beef concentrate, and the vegetable stock cube. Stirring regularly, bring to a boil. Boil for 5 minutes until the stew thickens. 

Add the beef back into the stew, cover and lower the heat to a simmer. Let the stew simmer for 1-2 hours, stirring regularly to make sure no bits are burning to the bottom. 

Serve immediately or cool and portion into reusable containers.