Heat the oil in a pan and cook the beef until browned, 4 to 5 minutes. Place the meat into to a large ovenproof casserole dish and add the celery, carrots, garlic, swede and parsnips. Add the tomatoes, herbs, stock, wine, and the Worcestershire sauce. Cover and cook in the oven until tender, about 2 hours. If desired add creamed horseradish to the stew while cooking, to add a really good kick.
I prefer a thin watery stew, but if you prefer a thicker stew you could add some cornflour after cooking to thicken the sauce.
You could use lamb, pork or venison instead of beef, or add pearl barley. Don't be afraid to play around and add other ingredients.