Preheat your oven to 330 degrees Fahrenheit.
Add the peeled and cut potatoes to the pot.
Top the potatoes with the meat, carrots, onions, and celery.
Stir the corn starch, tomato paste, salt, pepper, onion powder, and celery salt into the chicken stock and pour over the entire dish.
Cover the dish and bake in your preheated oven for 4 hours to 4 hours and 30 minutes or until the beef becomes tender. Add the peas during the last 30 minutes of cooking so they can retain their shape.