peel potatoes, carrots and parsnips and cut into 1 in pieces. Chop celery and onion into 1/2 in pieces. Put all veggies into 12 quart roasting pan, preferably one with a good fitting lid. (I use my enamel coated roasting pan with the lid, got it at k-mart not too expensive and it cleans up really well). Cover veggies with cold water just enough so they are all under the water, this will prevent browning while you are prepping the rest of the stew.

Cube the stew beef into 1 1/2 -2 inch pieces. season with the sea salt, fresh ground pepper, garlic and onion powder. mix until evenly coated

heat some of the EVOO in a large heavy bottomed skillet on med-high heat. Brown beef cubes in small batches, adding oil as needed. Set aside on a plate that will catch the juices.

Reduce the heat on the skillet to medium, deglaze the pan with the red wine, scraping the bits off the bottom of the pan with a metal whisk. Add the butter and flour, whisk until it forms a rue, allow to cook for 2-3 min, whisking often. Add beef stock a little at a time, whisking contstantly to remove any lumps. Allow to cook in the skillet until it thickens into a gravy, add salt and pepper to taste.

Once potatoes and carrots are cooked through remove from oven and remove the bay leaves and rosemary sprigs. Stir in the garlic salt.

Extras:
-if you want a thicker, richer broth double the butter and flour you use to make the rue and cook rue slightly longer
-you can use different veggies such as winter squash, turnip, sweet potatoes, etc. just keep in mind that the different veggies will add their own unique twist in the overal flavor of your stew.