Beef Stew

This came out really good!  I'm sitting here at 11:30pm eating beef stew.  I was in the market and decided to buy some stew beef that looked really delicious.  I browned the meat in my 5.5 quart Staub pot on medium high.  Generously season with salt and pepper.  When browned on both sides, cover and cook on low for about an hour.  Remove the meat and set aside. Deglaze the pot with an ounce of Johnny Walker and let simmer for a couple of minutes.  Mix together 1 cup of heavy cream and 2 rounded tablespoons of flour.  Slowly whisk into the pot.  When this is thick remove and set aside.  Cut into large chucks, 4 stacks of celery, 2 large carrots, 2 large white pototoes, 1 small yellow onion, 1 leek (soak and clean) and 8 ounces of mushrooms.  Saute in the pot with 3 Tablespoons of butter.  When they are tender add the meat back in the pot with 1 cup red wine and 2 cups of water.  Season with salt and pepper, large bay leaf and dried parsley.  Simmer for about one more hour or until the meat is tender.   Slowly whisk the broth from the pot into the cream mixture until it is no longer thick.  Then stir into the stew and bring to a boil.  It is ready to enjoy!!!!