1-First, mix the dry seasonings: combine 3 tablespoons flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper, then toss 2 pounds of trimmed and cubed stewing beef in this mixture. This step helps the beef develop a nice crust and lock in flavors.

2-Next, heat 3 tablespoons olive oil in a large pot over medium-high heat, and brown the beef in small batches, setting it aside once done.

3-After browning, add 1 chopped onion to the pot with more olive oil if needed, and cook for about 3 minutes until it softens.

4-Then, pour in 6 cups beef broth and ½ cup red wine if you’re using it, scraping up those tasty browned bits from the bottom. Stir in the beef, 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; cover and simmer on medium-low for about 1 hour or up to 90 minutes until everything is tender.

5-To finish, prepare a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water, and add it to the boiling stew to reach your desired thickness, cooking for 1-2 minutes. Finally, stir in ¾ cup peas and simmer for 5-10 minutes, then season to taste.