To begin, mix the flour and pepper together in a medium-sized bowl, and dredge the pieces of cubed beef in this, to coat them entirely. You can do this by dipping in one piece of beef at a time if you wish to be very thorough, but it is easier to simply put all the beef into the bowl filled with flour and pepper, and give it a couple of good tosses.
Then, place your Dutch oven on the stove over medium heat (or over a fire if you fancy cooking out of doors), and drizzle in some oil. Then, toss in the floured beef cubes, and brown them until they take on a lovely deep brown colour. Once they are browned evenly, pour in all the beef broth and 1 cup of water, followed by the bay leaves, garlic salt, oregano, basil and dill.
Bring this mixture up to a boil, and then reduce the heat, cover the pot with its lid, and simmer until the meat becomes tender – this should take around 2 hours, roughly. Once the meat is cooked through and tender, add the carrots, potatoes, celery and onion to the stew, and then cover and simmer for another 40 minutes.
Once the carrots and potatoes are cooked and tender (test them by piercing with a knife or fork), add in the corn, lima beans and green peas. Once again, cover and simmer for an additional 15 minutes, or however long it takes for the vegetables to cook through and become tender (but not mushy).
As a final touch, to thicken the stew, combine the cold water and cornstarch in a small bowl, stirring with a spoon to make sure they are completely mixed, and smooth. Pour this into the simmering stew, stir it in, and bring the stew up to a boil. Let it boil for roughly 2 minutes, until the stew begins to thicken, and the rawness of the cornstarch fades away. Finally, take the Dutch oven off the heat, remove the bay leaves, sprinkle on the parsley, and serve the stew hot.