Preheat your oven to 325 degrees
Using an oven-proof pot that can also be used on the stove - heats the olive oil over medium heat.
Season the stew meat with the salt and pepper
Throw the stew meat into the pot, and let it brown for a few minutes
Remove the meat, and set it aside
Put your sliced mushrooms, and onions in the same pan, and cook on the stovetop until tender - about 5 minutes
Add the garlic, and onion powder, water, bouillon cubes, wine, tomato paste, herbs, and the browned meat
Bring everything to a boil, and stir to make sure the bouillon cubes have dissolved
Put the lid on your dish
Place in the oven and Bake for about an hour
Make a paste out of the flour and water
Add the paste to the stew, and stir in
Continue to bake for another 30 minutes
If the stew has not thickened up to your liking, you can boil it for a few minutes on the stovetop - adding more paste to make it thicken up
Serve over hot mashed potatoes