2½ lbs stew meat (beef chuck), cut into 1-inch cubes

½ tsp black pepper

½ tsp garlic salt

½ tsp celery salt

¼ cup all-purpose flour

3–6 Tbsp olive oil

3 Tbsp cold butter (divided)

2 cups diced yellow onion

4 garlic cloves, minced

1 cup beef broth

4 cups beef broth

2 beef bouillon cubes or 2 tsp beef base

2 Tbsp Worcestershire sauce

3 Tbsp tomato paste

5 medium carrots, cut into chunks

1 lb baby Yukon Gold potatoes, halved or quartered

2 bay leaves

1 sprig rosemary

1 cup frozen peas

Optional: ¼ cup cold water + 3 Tbsp cornstarch for slurry

Optional: A few drops of gravy browning agent for color