Preparation and Cooking Steps

• Cut the meat into 1-inch cubes, discarding any large pieces of fat, but leaving marbled fat in place.
• Season the beef cubes generously with black pepper, garlic salt, and celery salt, tossing to ensure even coating.
• Sprinkle flour over the seasoned meat and toss again to distribute evenly.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the beef cubes in batches and brown each side for about 45 seconds. Transfer to the slow cooker.
• Reduce skillet heat to medium and melt 1 tablespoon of butter. Add onions and cook for about 5 minutes.
• Stir in garlic and cook for an additional minute until fragrant. Deglaze with a splash of wine.
• Transfer onion and garlic mixture to slow cooker with all remaining ingredients except peas and cornstarch mixture.
• Cover and cook on low for 7½ to 8 hours or on high for 3½ to 4 hours.
• In the last 15 minutes, add peas, remove bay leaves and rosemary stem.
• For a thicker stew, mix cold water with cornstarch and add to stew while stirring.
• Finish by swirling in cold butter for a smooth finish and serve hot.