1-First, prepare your ingredients: Wash, peel, and chop the carrots and onions, then mince the garlic. Trim and cube the stew meat into even pieces for consistent cooking.

2-Second, in a hot skillet, heat 3-6 tablespoons of olive oil and sear the beef cubes until browned on all sides. This step adds rich flavor and helps lock in juices before transferring to the crockpot.

3-Third, layer the seared meat at the bottom of the crockpot, then add the diced onions, minced garlic, chopped carrots, halved potatoes, bay leaves, and rosemary sprig.

4-Fourth, pour in the beef broth, red wine or substitute, Worcestershire sauce, and tomato paste. Sprinkle in the black pepper, garlic salt, celery salt, and bouillon cubes, then stir gently to combine.

5-Fifth, cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and veggies are soft. Add frozen peas in the last 30 minutes. If you’d like to thicken it, mix ¼ cup cold water with 3 tablespoons cornstarch and stir it in near the end.