beef stew

2 lb beef chuck, cut into 1 inch cubes
salt & pepper
3 Tbsp butter
4 carrots, peeled, halved and cut into 1 inch cubes
3 small onions, diced
2 Tbsp flour
2 14.5 oz cans of beef or chicken broth (or do homemade)
2 cups red wine
1 cup crushed tomatoes
3 sprigs rosemary
2 medium russet or yukon potatoes, peeled and cut into 1 inch cubes
2 handfuls frozen peas

Season the beef cubes with salt and pepper. Heat 2 Tbsp butter in a large pot over medium heat. As soon as the butter starts to brown, add 1/2 the beef and raise the heat to high. Cook, turning the beef on all sides to brown evenly, about 5-6 minutes. Scoop the beef into a bowl and brown the rest of the beef using the rest of the butter. Scoop out the rest of the beef, then add the carrots and onions and raise the heat to medium high. Cook for 5 minutes, then stir in the flour. Pour in the broth, wine, tomatoes, and rosemary. Slide the beef back in and bring to a boil. Turn down to a simmer. Partially cover and cook for 50 minutes. Stir in the potatoes, cover completely and cook for 45 minutes. Add the peas and cook for 5 minutes.