Start this recipe by mixing the beef cubes with the flour to coat all over (this will help to thicken the red wine sauce). Next, heat the oil in a large pan and brown the floured beef cubes in 2 batches. Remove the browned beef from the pan and put aside. Add the garlic, celery sticks, shallots and carrots to the same pan and cook for 5 minutes, or until lightly browned. Return the meat to the pan and season well with salt and pepper. Tie the herbs together with a piece of string and also add to the pan along with the cooked chestnuts.. Pour in the red wine and beef stock and stir the ingredients well, deglazing the pan. Bring the liquid to the boil, then remove from the heat. Carefully pour the beef stew into an oven-proof casserole dish. Cover with a lid and continue to cook in the oven at 180`c for at least 2 hours, or until the meat is cooked and tender. Remove from the oven and allow to sit for 10 minutes. When you are ready to serve, spoon the beef stew onto deep plates, sprinkle with