1-First, mix 3 tablespoons of flour with ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss 2 pounds of trimmed and cubed stewing beef in this mixture to coat it evenly. Then, heat 3 tablespoons of olive oil in a large pot over medium-high heat and brown the beef in small batches, shaking off excess flour first, before setting it aside.

2-Next, add 1 chopped onion to the pot and cook until it softens, about 3 minutes, adding more oil if needed. Stir in 6 cups of beef broth and ½ cup of red wine if you’re using it, making sure to scrape up those tasty browned bits from the bottom of the pan.

3-Now, return the browned beef to the pot along with 1 pound of peeled and cubed potatoes, 4 carrots cut into 1-inch pieces, 4 ribs of celery cut into 1-inch pieces, 3 tablespoons of tomato paste, and 1 teaspoon of dried rosemary or 1 sprig of fresh rosemary. Reduce the heat to medium-low, cover, and let it simmer for about 1 hour, or up to 90 minutes, until the beef is tender.

4-To thicken the stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry, then add it slowly to the boiling stew and let it cook for 1-2 minutes. Finally, stir in ¾ cup of peas and simmer for 5-10 minutes more. Season with salt and pepper to taste before serving, and enjoy the hearty results of your efforts.