Beef Stew

Ingredients:

2 lbs. Stewing beef, trimmed and cubed

3 Tbs. flour

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

3 Tbs. olive oil

1 chopped onion

6 cups beef broth

½ cup (or more) red wine

1 lb. potatoes, peeled and cubed

4 carrots, peeled and sliced

4 ribs celery, sliced

3 Tbs tomato paste

2 fresh sprigs (or 2 tsp dried) rosemary

2 Tbs. cornstarch

2 Tbs water

¾ cup frozen peas

Instructions:

• Combine flour, garlic powder, salt, and pepper.  Toss beef cubes in flour mixture coating well.  
• Heat olive oil in a large Dutch oven or pot.  Cook the beef and the onions until browned.
• Add broth and wine.  Scrap up bits from browning as you stir.
• Stir in potatoes, carrots, celery, tomato paste and rosemary.  Reduce heat to low and let simmer for an hour or until beef and vegetables are tender.
• If you want your stew thicker, mix the cornstarch and water and slowly add to your stew.  
• Stir in peas 10 minutes before serving.