Preheat pot on medium heat and swirl oil to coat. On a large plate, coat beef pieces in flour, add to the pot and cook until lightly browned, stirring a few times. Remove onto a plate.
Add more oil, onion, garlic, carrots, celery and saute while stirring occasionally. Add oregano, rosemary, salt, pepper and cook for 30 more seconds, stirring frequently. Then and beef broth and deglaze the the pot.
Add potatoes, green beans, peas, beef broth, diced tomatoes, Worcestershire sauce and bay leaves. Stir, bring to a boil and cover. Reduce heat to low and simmer for 25 minutes or until potato is fork tender.
Refrigerate for up to 5 days in an airtight container. To freeze, cool, transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.