1-First Step: Prep all ingredients. Trim and cube 2 pounds stewing beef into 1- to 2-inch pieces so they cook evenly. Peel and cube 1 pound potatoes, cut 4 carrots and 4 ribs of celery into 1-inch pieces, and chop 1 onion. Measure the 3 tablespoons flour, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and combine them in a bowl to create the dredge.

2-Second Step: Toss the beef in the flour mixture so each cube gets a light coating. Heat 3 tablespoons olive oil (or more as needed) in a large heavy-bottomed pot over medium-high heat. Shake off the excess flour before adding the meat. Brown the beef in batches to avoid steaming: place cubes in a single layer and let them sear without moving for 1-2 minutes, then turn to brown the other sides. Remove browned beef and set aside on a plate.

3-Third Step: Reduce heat to medium and add the chopped onion to the pot. Cook until softened, about 3 minutes. If the pot is dry, add a splash of oil. Pour in 6 cups beef broth and the optional 1/2 cup red wine, scraping the bottom to release browned bits; those bits carry a lot of flavor. Bring the mixture to a simmer.

4-Fourth Step: Return the browned beef to the pot along with the potatoes, carrots, celery, 3 tablespoons tomato paste, and 1 teaspoon dried rosemary or 1 sprig fresh. Stir to combine. Reduce heat to low, cover, and simmer gently. Cook for 1 hour, checking for tenderness; if the beef is not yet tender, simmer up to 90 minutes. The long, slow simmer helps break down connective tissue and develop flavor.

5-Final Step: When the beef is tender and vegetables are cooked, mix 2 tablespoons cornstarch with 2 tablespoons water to make a smooth slurry. Slowly add the slurry to the stew while bringing it to a boil, stirring constantly. Boil 1-2 minutes until the stew thickens; add more slurry if you want a thicker sauce. Stir in 3/4 cup peas and simmer 5-10 minutes until peas are heated through. Taste and adjust seasoning with salt and pepper.