1-Step 1: Prep the Ingredients Begin by mixing 3 tablespoons of flour with ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper in a bowl. Toss the 2 pounds of cubed stewing beef in this mixture to coat it evenly, setting the stage for great flavor.

2-Step 2: Brown the Beef Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Shake off excess flour from the beef and brown it in batches for a few minutes until it develops a nice color, then set it aside. This step, as one tip notes, enhances flavor through caramelization, so don’t rush it.

3-Step 3: Cook the Onions Add the chopped onion to the pot, using more oil if needed, and cook for about 3 minutes until it softens and smells wonderful.

4-Step 4: Build the Broth Pour in 6 cups of beef broth and ½ cup of red wine if you’re using it, scraping up those tasty browned bits from the bottom of the pot for extra depth.

5-Step 5: Add Veggies and Simmer Return the beef to the pot and stir in 1 pound of cubed potatoes, 4 carrots cut into 1-inch pieces, 4 ribs of celery in 1-inch pieces, 3 tablespoons of tomato paste, and 1 teaspoon of dried rosemary. Lower the heat, cover the pot, and let everything simmer for 1 hour or up to 90 minutes until the beef turns tender.

6-Step 6: Thicken and Finish Mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry, then add it slowly to the boiling stew to get the thickness you want. Stir in ¾ cup of peas and cook for another 5 to 10 minutes, as they cook quickly and should go in last. Taste and adjust salt and pepper as needed before serving.