Place flour in a large zipper storage bag. Add beef cubes, a few pieces at a time, and shake bag to coat beef.
In a large skillet, brown the meat in oil in batches; drain. Transfer meat to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon, seasoning, bay leaf and ground pepper; pour the soup mixture over beef. Add the onions, potatoes, carrots, mushrooms and sliced celery.
Cover and cook stew on low for 4-5 hours or until the meat is tender. Discard the bay leaf. Serve stew with hot, cooked noodles or French bread. Yield: 8 servings.