Coat the meat with flour in a bowl.
Heat oil in a large pot over medium-high heat.
Brown the meat on all sides, then set aside.
In the same pot, add chopped onion, carrots and mushrooms, cook until softened.
Return the browned meat to the pot.
Pour in the broth, granulated garlic and onion, paprika and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1.5 - 2 hours until the meat is tender.
Stir occasionally during cooking.
Serve the stew hot, garnished with fresh parsley, over creamy mashed potatoes.