1-Getting started: Getting started with this slow cooked beef dinner is straightforward and fun, beginning with prepping your ingredients for the best results. First, cut the stew meat into 1-inch cubes, discarding any large fat pieces while keeping the marbled fat for flavor; then season it with ½ teaspoon black pepper, ½ teaspoon garlic salt, and ½ teaspoon celery salt before tossing to coat evenly. Next, sprinkle ¼ cup flour over the meat and toss again to help thicken the stew later.

2-Heat and brown the meat: Heat 3-6 tablespoons olive oil in a skillet over medium-high heat and brown the meat in batches for about 45 seconds per side, then transfer it to the slow cooker for even cooking. In the same skillet, melt 1 tablespoon of the cold butter, add 2 cups diced yellow onions and 4 cloves minced garlic, and soften them before deglazing with a splash of the wine or its alternative. Now, move this mixture to the slow cooker and add the rest: 1 cup wine (or substitute), 4 cups beef broth, 2 beef bouillon cubes, 2 tablespoons Worcestershire sauce, 3 tablespoons tomato paste, 5 medium carrots cut into 1-inch chunks, 1 pound baby Yukon gold potatoes halved or quartered, 2 bay leaves, and 1 sprig rosemary.

3-Cooking: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours until the vegetables are soft and potatoes are fork-tender. During the last 15 minutes, stir in 1 cup frozen peas to keep them bright and fresh. Once done, remove the bay leaves and rosemary stem, and if you want a thicker stew, mix ¼ cup cold water with 3 tablespoons corn starch, stir it in, and let it thicken. Finally, turn off the heat and mix in the remaining 2 tablespoons cold butter for a smooth, velvety finish that makes every bite comforting.