2 1/2 pounds beef chuck roast cut into 1-inch cubes
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 cup all-purpose flour
3-6 tablespoons olive oil
3 tablespoons cold butter divided
2 cups diced yellow onion
4 cloves garlic minced
1 cup dry red wine like Cabernet or Merlot
4 cups beef broth
2 teaspoons better than bouillon or 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
1 sprig fresh rosemary
1 cup frozen peas
1/4 cup cold water + 3 tablespoons cornstarch optional for thickening
2-3 drops browning sauce like Gravy Master optional