1-Getting started with this beef stew: Begin by preparing your ingredients, like chopping the vegetables and cubing the beef, to keep things organized. This helps everything come together smoothly for a tasty result.

2-First, combine the flour, garlic powder, salt, and pepper in a bowl, then toss the beef cubes in this mixture. Heat the olive oil in a large pot over medium-high heat and brown the beef in small batches, setting it aside once done. Next, add the chopped onion to the pot and cook for about 3 minutes until softened, adding more oil if needed.

3-Pour in the beef broth and red wine if you’re using it, making sure to scrape up those flavorful browned bits from the bottom of the pot. Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary, then reduce the heat to medium-low. Cover and simmer for 1 to 1.5 hours until the beef is tender, stirring occasionally.

4-Once the stew is almost ready, mix the cornstarch with water to make a slurry and add it gradually to the boiling stew to thicken it. Let it boil for 1-2 minutes, then stir in the peas and simmer for another 5-10 minutes. Finally, taste and adjust the salt and pepper before serving up a warm, comforting bowl.