Beef with Tomato Gravy

Rustic Rub (this makes enough for 2-3 batches, store in closed container)
1 Tbsp Paprika
1 tsp cayenne pepper
1/2 Tbsp black pepper
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/2 Tbsp salt
1/2 Tbsp oregano
1/2 Tbsp thyme

Stew
2 1/2 pounds (more or less) beef stew meat
1/2 cup flour
2 Tbsp Rustic Rub
1 large onion - chopped
1 large green bell pepper - chopped
3 ribs celery - chopped
1 28 oz can diced tomatoes
1 Tbsp garlic - minced
2 bay leaves
1/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
4 cups beef broth
1/2 cup red wine

1.  Combine flour and 2 Tablespoons of the Rustic Rub in a large bowl.  Toss the meat with the flour until covered.
2.  Heat oil to moderately high heat in a large dutch oven.  Brown meat in batches until brown on all sides, then set aside.  You will need to keep adding oil to prevent burning.
3.  Reduce heat to medium/low.  Cook onion, bell pepper and celery until softened 3-4 minutes.  Add garlic and cook an additional 1 minute.  Add tomatoes, wine, broth and spices.  Add back reserved meat.
4.  Bring to a boil, then reduce to a simmer and cook covered, 1 hour, stirring occasionally.  Remove lid and cook another 1 hour or until meat is tender and broth has thickened, stirring occasionally.
5 Serve over mashed potatoes or mashed cauliflower with lots of crusty bread.