Combine the flour, cayenne, black pepper, and salt in a 1 gallon resealable bag, then massage to evenly distribute the ingredients. Add the stew meat and shake or massage to evenly coat the meat. Slice the potatoes in quarters and each quarter in half to 1-2 inch chunks. In a medium pot, bring 2 tablespoons of olive oil to the ripple stage, over medium high heat, then add the stew meat and brown thoroughly. When beef is browned, add the beef broth, stirring to incorporate the beef bits sticking to the bottom of the pot, deglazing it. Stir in the tomatoes and red wine. Add the onion, garlic, carrots, potatoes, olives and celery. Stir to distribute. Reduce heat to achieve a slow even simmer, cover, and continue cooking until the potatoes begin to soften, about 2 hours. Add the mushrooms in the last 15 minutes before serving. Correct seasonings and serve accompanied with grated Parmesan and crusty Italian or French bread.