In skillet, heat olive oil. While heating, use a ziplock bag, toss flour, stew meat and all of the spices except for the bay leaf and kosher salt, until well coated. Slowly add to skillet. Brown just until only a small amount of red/pink is visible in meat, set aside.
In 6qt stockpot, add unsalted butter. Chop potatoes into large cubes and chop onions, add to pot. Add carrots, corn, green beans and kosher salt, toss in butter with other vegetables. Slowly add vegetable broth, moscato, bouillon cube and tomato paste, continue to stir mixture to blend all ingredients. Add bay leaf, stir, cover.
Cook on medium to low heat for 3 hours or until carrots and potatoes are tender. Serves 6-10 (I have a gas stove so it cooks quicker-may need to be adjusted for electric). During last 15 minutes of cooking the mushrooms can be added.