Cut the meat into 1 inch cubes, and brown them in the bottom of a large pot. You can dredge them in flour first, but I’m not convinced that adds any flavor, although it may help thicken the gravy.

Coarsely chop the onion, and cut the potatoes into bite sized cubes. You can use baby carrots as is, or cut them in half diagonally. Slice the celery.

When the meat is seared on all sides, add the vegetables to the pot, along with the beef broth and remaining ingredients. Bring the stew to a boil, then cover and reduce the heat to low or medium low, just enough to keep it very gently boiling. Let it cook for around 2 hours, plus or minus 30 minutes.

If you want the sauce to be thicker, you can add a paste of cornstarch and water just before serving. Stir well and serve.