Hibernation Stew - from Mike Shevlin

Feeling Like Hibernation Time?
It sure feels like winter and out comes the comfort foods . . . 
I’ve tried different recipes over the years but I keep coming back to this stew.
Dad’s Hearty Stew
Ingredients
3 pounds cubed beef for stewing (Chuck roast or Lamb works)
Vegetable oil as needed to brown meat
32 ounces beef stock (not low fat this is comfort food)
4 cups water added as needed during simmer
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
6 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
5 stalks celery, cut into 1 inch pieces
1 1/2 large yellow onions, chopped
2 teaspoons cornstarch
2 teaspoons cold water
1 Tsp Catsup
1 Tsp A-11 Tsp WorcestershireLarge plastic bag with ¼ cup flour, Tsp pepper, garlic & onion powder ½ cup red wine or sherry to deglaze (I prefer sherry)

Directions
1. In large freezer bag mix flour, pepper, onion and garlic powder then shake cubed meat to coat. In a large pot or Dutch oven, cook floured beef in oil over medium heat until brown. Deglaze with red wine and add beef stock and add water as needed to pot. Browning seals in the flavors and is the secret to a good stew or soup. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
3.  Serve with fresh baked buttermilk biscuits then see if there are any leftovers . . . ; )