Whisk the flour, garlic powder, ½ teaspoon pepper and paprika in a medium-size bowl
Cube Beef Bottom Round Roast, slicing against the grain, into 1" size chunks, trimming away any excess fat
Toss cubed roast with the flour mixture until all pieces are coated on all sides, shaking off any excess flour and set aside
Heat 2 tablespoon olive oil in a Dutch oven over medium heat
Add beef and brown on all sides, about 5 minutes.
Add 2 cups of the beef broth to the Dutch oven and stir, making sure to scrape up all the browned bits on the bottom. This makes a nice, thick base for the stew. Set aside while you saute the veggies.
Heat remaining tablespoon of olive oil in a separated saute pan over medium heat
Add chopped carrots, onion, celery, mushrooms and garlic
Cook until onions are translucent about 5-6 minutes.
Add sauteed vegetables and all remaining ingredients, except the olives, to the Dutch oven and bring to a boil over medium-high heat.
As soon as the stew begins to boil, turn the heat down to low, cover and simmer for 1 ½ hours
Remove the lid, stir in olives and cook uncovered for 30 minutes more.