====== Beef Stew ======
===== Ingredients =====
 
|2 pounds stewing beef trimmed and cubed|
|3 tablespoons all-purpose flour|
|½ teaspoon garlic powder|
|½ teaspoon salt|
|½ teaspoon black pepper|
|3 tablespoons olive oil more as needed|
|1 onion chopped|
|6 cups beef broth|
|½ cup red wine optional|
|1 pound potatoes peeled and cubed|
|4 carrots cut into 1 inch pieces|
|4 ribs celery cut into 1 inch pieces|
|3 tablespoons tomato paste|
|1 teaspoon dried rosemary or 1 sprig fresh|
|2 tablespoons cornstarch or as needed|
|2 tablespoons water or as needed|
|¾ cup peas|

===== Directions =====
  - Combine flour, garlic powder, salt, and pepper. Toss beef in flour mixture. 
  - Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove   - and set aside in a bowl.
  - Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes.
  - Add beef broth and red wine while scraping up any brown bits in the pan.
  - Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and simmer 1 hour or until beef is tender (up to 90 minutes).
  - Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not   - need all of the slurry, if you'd like a thicker stew, you can add extra).  
  - Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.