In large bowl, toss stew meat with seasong salt and worchestershire sauce. Sprinkle flour over meat and toss to coat well.
In large Dutch oven, brown meat in salad dressing. Reduce heat to low and slowly add beef broth, stirring constantly and scraping up browned bits of flour and meat from bottom of pot. Add next 9 ingredients, stirring to combine; increase heat to medium-high and bring to boil. Reduce heat to low; cover and simmer for 1 1/2 hours, or until meat is very tender.
Add potatoes, carrots, celery, and onions. Cover and simmer for 45 minutes or until vegetables are tender. Taste and adjust seasoning with salt and pepper. Discard bay leaf before serving.