Cut the stewing beef in bite-size pieces. Put in a bowl or bag with the flour and seasoned salt and pepper; toss to coat well.
Heat oil in a Dutch oven or large saucepan over medium heat; add the stew beef and cook, turning and stirring, until the meat is lightly browned. Add the chopped onion and celery; continue cooking, stirring, for about 4 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until beef is tender.
Serve this beef stew with potatoes or hot cooked noodles.
Calories per serving: 308
Fat per serving: 12.0g