1-Getting started with beef stew begins with some basic prep work: First, trim and cube 2 pounds of stewing beef, then pat it dry. Chop 1 onion, mince any garlic if needed, and cut up 1 pound of potatoes, 4 carrots, and 4 ribs of celery into pieces. Measure out 6 cups of beef broth, ½ cup of red wine if you’re using it, and 3 tablespoons of tomato paste. Having everything ready helps the process go smoothly and ensures even cooking.

2-Next, season and coat the beef: Mix 3 tablespoons of flour with ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper, then toss the beef in this mixture. This step adds flavor and helps thicken the stew later. If you’re avoiding flour, you can skip this and use a cornstarch slurry at the end instead.

3-Now, sear the beef for that rich taste: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Brown the beef in small batches, shaking off excess flour first, and set it aside. This browning step is crucial as it builds deep flavor through caramelization. Remember, don’t crowd the pan to get an even sear.

4-After that, sauté the aromatics: Add the chopped onion to the pot, using more oil if needed, and cook until soft, about 3 minutes. Pour in the beef broth and red wine, scraping up the brown bits from the bottom. This deglazing adds even more flavor to the base of your stew.

5-Building and Simmering the Stew: Stir in the browned beef, potatoes, carrots, celery, tomato paste, and 1 teaspoon of dried rosemary. Bring it to a gentle simmer, then cover and cook on medium-low for about 1 hour, or until the beef is tender it might take up to 90 minutes. This slow cooking breaks down the meat and melds the flavors together.

6-To thicken the stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Add it slowly to the boiling stew until it reaches your desired thickness, and let it boil for 1-2 minutes to remove any starchy taste. Finally, stir in ¾ cup of peas and simmer for 5-10 minutes more. Taste and adjust seasoning with salt and pepper before serving.