1-First Steps: Prep and Season: Begin by cutting 2 ½ pounds of stew meat into 1-inch cubes, discarding large fat pieces but keeping the marbled fat for tenderness. Season the meat with ½ teaspoon black pepper, ½ teaspoon garlic salt, and ½ teaspoon celery salt; toss to coat evenly. Sprinkle ¼ cup flour over the meat and toss again to help thicken the stew later.

2-Browning for Flavor: Heat 3-6 tablespoons olive oil in a skillet over medium-high heat and sear the meat in batches for about 45 seconds per side. Transfer it to the slow cooker this step adds color and depth. Then, melt 1 tablespoon of the cold butter in the same skillet, cook 2 cups diced yellow onions for 5 minutes, and add 4 cloves minced garlic for 1 more minute.

3-Building the Base: Add a splash of the 1 cup cabernet sauvignon or merlot to the skillet and scrape up those tasty browned bits. Transfer the onions, garlic, and wine mixture to the slow cooker. Now, add the remaining ingredients like 4 cups beef broth, 2 beef bouillon cubes, 2 tablespoons Worcestershire sauce, 3 tablespoons tomato paste, 5 medium carrots cut into 1-inch chunks, 1 pound baby Yukon gold potatoes halved or quartered, 2 bay leaves, and 1 sprig rosemary.

4-Cooking and Finishing: Set your slow cooker to low for 7 ½ to 8 hours or high for 3 ½ to 4 hours until everything is tender. Add 1 cup frozen peas in the last 15 minutes. Remove and discard the bay leaves and rosemary sprig before serving. For thickening, stir in the optional mixture of ¼ cup cold water with 3 tablespoons corn starch, and swirl in the remaining 2 tablespoons cold butter for a smooth finish. According to health experts on beef nutrition, this stew offers great benefits like protein and iron.