1-First Steps and Prep: Begin with mise en place to set yourself up for success. Trim and cube the 2 pounds stewing beef, then pat it dry. Chop 1 onion, slice 4 carrots and 4 ribs celery into 1-inch pieces, and peel and cube 1 pound potatoes. Mince any garlic if needed and measure out seasonings like 3 tablespoons tomato paste and 1 teaspoon dried rosemary.

2-Browning the Beef: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Toss the beef in the flour mixture and brown it in batches to avoid steaming. This step, which takes about 10 15 minutes, locks in flavor and creates a great base for the stew.

3-Building the Base: Add the chopped onion to the pot and cook until soft, about 3 minutes, adding more oil if necessary. Stir in the tomato paste to deepen the flavors, then deglaze with 6 cups beef broth and ½ cup red wine if using.

4-Simmering and Finishing: Combine the beef, vegetables, and seasonings in the pot, then simmer covered for 1 hour or until tender. For thickening, make a slurry with 2 tablespoons cornstarch and 2 tablespoons water, add it to the boiling stew, and let it cook for 1 2 minutes. Finally, stir in ¾ cup peas and simmer briefly. For more on thickening, visit a related beef stew guide that offers extra tips.