1- First, coat 2 pounds of trimmed and cubed stewing beef with a mixture of 3 tablespoons flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. This step adds flavor and helps thicken the stew later.

2- Next, brown the beef in 3 tablespoons of olive oil in batches until it’s nicely seared, then set it aside to keep those flavors locked in.

3- In the same pot, cook 1 chopped onion until it softens, which creates a solid base for the stew.

4- Add 6 cups of beef broth and ½ cup red wine if you like, and scrape the pan to pull up all those tasty bits stuck on the bottom.

5- Stir in the browned beef along with 1 pound peeled and cubed potatoes, 4 carrots cut into 1-inch pieces, 4 ribs celery cut into 1-inch pieces, 3 tablespoons tomato paste, and 1 teaspoon dried rosemary.

6- Cover the pot and let it simmer on medium-low heat for 1 to 1.5 hours until the beef turns tender and the flavors blend.

7- To thicken things up, mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry, then add it slowly to the boiling stew.

8- Finally, stir in ¾ cup peas and simmer for 5 to 10 minutes before seasoning with extra salt and pepper to taste. This whole process serves up to 8 people and makes for a fulfilling dinner.