Sprinkle meat tenderizer over stew beef. Put flour into container along with stew beef and shake until coated. Barely brown stew beef in skillet in cooking oil on both sides--takes about 4-5 minutes. Drain excess oil.
Pour stew beef into a Dutch oven or crock-pot. Add onion, celery, carrots, tomatoes, water, parsley, salt & pepper to taste, and green beans. Cook 1 hour at a slow boil.
Add potatoes, cook 45 minutes. Add cream corn, June peas, and milk. Simmer for 15 minutes.