Toss the beef cubes in the flour until coated. In a large pot or dutch oven, cook the beef in the oil over medium heat until browned on all sides. Add in the beef broth. Stir in the thyme, rosemary, parsley, garlic, Worcestershire, ketchup and red wine. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir in potatoes, carrots, celery, and onion into the pot. Cover and simmer 1 hour or until the vegetables are tender. Once done, if needed, thicken the stew by dissolving the cornstarch in 2 teaspoons cold water and whisking into the stew.