1-Getting beef stew right: starts with good prep work. Begin by combining 3 tablespoons flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper, then toss 2 pounds stewing beef in this mixture. This step adds flavor and helps with browning, which is key for a rich stew.

2-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. Next, cook 1 chopped onion in the same pot until softened, which takes about 5 minutes. Add 6 cups beef broth and ½ cup red wine if using, scraping up the browned bits from the bottom for extra taste.

3-Simmering and Finishing: Stir in the browned 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 for 1 hour or until the beef is tender, which might take up to 90 minutes. In a bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry, add it to the boiling stew, and cook for 1-2 minutes to thicken.

4-Finally, stir in ¾ cup peas and simmer for another 5-10 minutes. Season with salt and black pepper to taste before serving. The total prep time is about 20 minutes, with cook time around 1 hour 10 minutes, making the whole process about 1 hour 30 minutes. For more ideas on sides, try our recipe for make-ahead mashed potato casserole, which pairs well with stews.