Add the flour ½ tsp salt and ½ tsp pepper to a large bowl. Stir to combine

Add the beef to the bowl and stir to coat making sure all sides of all the pieces are well coated.

Heat up 2 tablespoons of oil in a deep pan or dutch oven on medium-high heat.

Add the flour-coated beef to the dutch oven without crowding. You may need to do two batches. Sear on all sides for about 1-2 minutes per side. Move the cooked batch(es) to a bowl. If needed, add another tablespoon of oil between batches.

While the beef cooks, dice the celery, carrots and onions. Once you’ve emptied the dutch oven, add a tablespoon of oil. Then add all the diced vegetables. Sautee for 2 minutes stirring midway.

Add the wine to deglaze the pot. Scrape all the bits from the bottom and cook down for a minute or two.

Add the beef, and all the juices back to the dutch oven and cover with beef stock. Add rosemary, bay leaf, Worcestershire sauce and remaining salt and pepper. Cover and simmer for 20 minutes.

When the 20 minutes are up, keep the stew covered and simmering while you prep the potatoes. Peel and dice them into ½-inch pieces and add them to the stew. Cover and simmer for another 20 minutes.

Pierce a potato with a fork to make sure its cooked through before proceeding.

Make a slurry by combining 1 tablespoon of flour with 2 tablespoons of water in a small bowl. Whisk to combine making sure all the flour has dissolved.

Add the slurry to the stew whisking vigorously to prevent clumps from forming. Simmer for another 2-3 minutes.

If you like your stew thicker repeat step 11 until you achieve your desired consistency.

Serve in a bowl with your favourite bun buttered.