Makes one big pot with plenty for leftovers!

2 lbs cubed stew meat (beef chuck or top round)

3 Tb flour

1 Tsp garlic powder

2 garlic cloves, smashed

½ Tsp. Kosher salt

½ Tsp. black pepper

5 Tb olive oil

1 onion cut into cubes

1 cup red wine

6 cups beef broth (can use chicken)

2 Tb tomato paste

2 springs fresh rosemary (or 1 Tsp dried)

2 bay leaves

4 carrots, peeled and cut into big chunks

1 Lb Yukon gold potatoes

1 10oz package frozen peas

2 Tb corn starch

2 Tb water

Combine, flour, garlic powder, salt and pepper. Toss beef cubes in the flour mixture and set aside in one layer on a plate. On the stove, heat olive oil in a large Dutch oven or pot. Cook the beef, turning to brown on all sides, then add the onions and smashed garlic cloves and cook together with the beef until all are browned.

Add the red wine and beef stock and scrape any bits off the bottom of pan. Stir in the vegetables, then reduce heat to low, cover and cook for 1 hour or until beef is tender. You can move the pot to cook in the oven at 350 degrees or leave on stove. When the beef is tender and vegetables coked through, add in the frozen peas. In a separate bowl, mix together the corn starch and water to make a paste, or what’s called a slurry. A little at a time, slowly add the slurry to the boiling stew to desired consistency.

Sprinkle with parsley and serve the stew in bowls with big chunks of warm bread.

Enjoy!