In a large bowl, combine all-purpose flour, garlic powder, salt, and black pepper. Toss the stewing beef in the mixture until well coated.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the coated beef in small batches, browning for about 4-5 minutes.

In the same pot, add the chopped onion and cook for about 3 minutes until softened and translucent.

Pour in 4 cups of beef broth and 1 cup of red wine, stirring well to scrape up browned bits. Allow to simmer for 2-3 minutes.

Stir in the browned beef, chopped potatoes, carrots, diced celery, tomato paste, and dried rosemary.

Reduce the heat to medium-low, cover the Dutch oven, and let it simmer for 1 to 1.5 hours.

To thicken the stew, mix equal parts cornstarch and cold water, then gradually stir into the stew.

Finally, stir in 1 cup of frozen peas and let them simmer for an additional 5-10 minutes.