In a dutch oven or large pot, cook the bacon until crisp.
Meanwhile, add flour, garlic powder, salt and pepper to a large plastic bag. Then add the beef and shake it up, coating all of the pieces.
After bacon is done, remove to plate with paper towel and let cool, leaving the bacon fat in the pot. Add the beef to the bacon fat and brown. You can add olive oil if the beef begins to stick
After the beef is browned, deglaze the pot with the red wine. Cool until wine reduces a bit. Then add in onions, beef stock, water, parsley and rosemary. Let this simmer for 1 hour. Break up the bacon into pieces and add it to the pot.
Add in Worcestershire sauce and ketchup
**At this point taste for seasoning and add more pepper and salt, but easy on the salt, the bacon has salt, so it shouldn't need much.
Next add the potatoes, carrots,turnips, celery. Make sure there is enough liquid to cover the vegetables and return the pot to a slow boil, before turning down to a simmer. Let everything simmer for 1 hour. Check the potatoes and turnips to see if they're almost done. Then add the peas.
Mix cornstarch with 1tbs of water and mix well. Then stir into the pot and cook for another half hour, allowing the mixture to thicken according to your taste. If necessary mix more cornstarch and water and thicken, but this is according to personal taste.
Serve with home made French bread, or your favorite.