Beef Stew

Step 1: In a 5-6 quart dutch oven over medium high heat add 2 tablespoons of oil and then add the vegetables (carrots - celery) and cook stirring occasionally for 5 minutes or until vegetables are browned and tender. Remove vegetables from pot.

Step 2: In a bowl whisk together the 1 tablespoon flour, 1 tablespoon salt, chili powder and 2 teaspoons pepper and then add the beef and toss until beef is covered with flour mixture.

Step 3: In the dutch oven over medium high heat add 2 tablespoons oil and add 1/4th of the beef and cook stirring occasionally until browned -- remove and repeat until all the beef is browned -- you may need more oil as the meat cooks. Reserve the remaining flour.

Step 4: Add the garlic to the pot and cook stirring for 1 minute. Stir in wine and cook for a few minutes before returning the beef to the pot along with the beef stock/broth, 2 cups water, rosemary, 1/2 tablespoon salt and 1/2 teaspoon pepper and then bring the stew to a boil; cover and simmer for 1 1/2 hours or until beef is tender.

Step 5: Stir in potatoes and the cooked vegetables; cover and simmer for another 30 minutes. If you desire a thicker consistency in a small cup or bowl whisk together 1 tablespoon of the reserved flour with 2 tablespoons of water and stir mixture into the stew until combined and cook for 15-20 minutes or until stew is thickened. Stir in peas and cook until heated through.