In a bowl, combine the potato starch, salt, and pepper. Add meat and stir to coat each piece completely.

Heat oil in a large pot and add the meat. Sear on each side for approximately 30 seconds. Remove the meat when done.

Pour the wine and chicken soup into the pot, then add the chopped onions. Add the meat back into the pot and cover.

Let simmer for an hour.

Stir the stew, then add in all your vegetables. (Optional- Place the celery head in a wrap and boil bag.)

Pour in water and let it cook for an hour and a half to two hours. Check the meat; it should be very tender.

Serve with Pesach Egg Lukshen and enjoy!