Season and coat the meat with flour as the recipe directs. In a Dutch oven, brown the meat in oil in batches. To ensure nice browning, do not crowd the meat.
Set meat aside and cook vegetables as directed in the recipe. If the recipe directs, add flour and stir until blended.
Slowly add broth, stirring to deglaze the pan. If the recipe contains flour, add liquid gradually to allow a lump-free sauce to start to form.
Continue adding broth and return meat to the pan. Stir until mixture comes to a boil to prevent lumps.
Add other vegetables as the recipe directs.