Toss the stew meat with thyme, rosemary, salt, and pepper.
Place a large stockpot over medium heat, and add the oil and the stew meat.
Brown the meat for 1 to 2 minutes on each side. Sprinkle with flour, then stir.
Reduce the heat to low, then add the potatoes, carrots, onion, celery, mushrooms, and salt. Cook for 3 to 4 minutes.
Add the beef broth, tomato sauce, and bay leaves. Stir to combine, and bring the liquid to a simmer.
Allow the stew to simmer for 30 to 35 minutes or until the potatoes are tender. Season with salt and pepper.
Serve hot with crackers or bread.
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