1-In a bowl, combine the flour, garlic powder, salt, and pepper, then toss the beef in this mixture to coat it evenly.

2-Heat the olive oil in a large pot over medium-high heat. Shake off excess flour from the beef pieces and brown them in small batches, then set them aside for later.

3-Add the chopped onion to the pot and cook for about 3 minutes, until it starts to soften and release its aroma.

4-Pour in the beef broth and red wine if you’re using it, and scrape up any brown bits from the bottom of the pot to boost the flavor.

5-Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover the pot, and simmer for 1 hour or until the beef is tender it might take up to 90 minutes.

6-To thicken the stew, mix equal parts cornstarch and water to make a slurry. Slowly add it to the boiling stew and stir until it thickens, letting it boil for 1-2 minutes to remove any starchy taste.

7-Finally, stir in the peas and simmer for 5-10 minutes. Taste and adjust the seasoning with salt and pepper as needed.