Preparation Instructions

• Cut meat into 1-inch cubes, discard any large pieces of fat.
• Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
• Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
• Reduce heat to medium and melt 1 tablespoon of butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to loosen the brown bits in the skillet. Transfer the onions, garlic, and remaining wine to the slow cooker.
• Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
• Cook on low for 7.5 to 8 hours or high for 3.5 to 4 hours, until the vegetables are softened and the potatoes are fork tender.
• Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
• Optional: To thicken, combine ¼ cup cold water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate.
• Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. Optional: Add 3 drops of Gravy Master for an even darker color.