1-First Steps: Prep Work Start by preparing your ingredients to make cooking smoother. In a bowl, combine 3 tablespoons all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss 2 pounds of stewing beef in this mixture to coat it evenly.

2-Browning the Beef: Heat 3 tablespoons olive oil, or more as needed, in a large Dutch oven or pot over medium-high heat. Shake off excess flour from the beef and brown it in small batches, then remove and set aside. Why is searing important? It creates a flavorful base, as noted in this external guide on the importance of searing meats.

3-Building the Base: Add 1 chopped onion to the pot, adding more oil if needed, and cook until softened, about 3 minutes. Pour in 6 cups beef broth and ½ cup red wine (if using), scraping up the brown bits from the pan for extra flavor.

4-Simmering the Stew: Stir in the browned beef, 1 pound 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 (or 1 sprig fresh). Reduce heat to medium-low, cover, and simmer for 1 hour or until the beef is tender, up to 90 minutes. First Step: Mise en place and ingredient prep. Pat 2 lb cubed chuck roast dry with paper towels and season generously with salt and pepper. Preparing ingredients first speeds assembly and ensures even cooking for your beef stew.

5-Finishing Touches: To thicken, make a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water (or as needed). Slowly add the slurry to the boiling stew and stir until it reaches the desired consistency, boiling for 1-2 minutes to remove any starchy flavor. Stir in ¾ cup peas and simmer for 5-10 minutes before serving. Season to taste with salt and pepper. Second Step: Brown the beef to build flavor, and so on, following the steps outlined.