Beef stew

Beef stew meat cut into 1 1/2 inch chunks

Kosher salt and freshly ground black pepper

Salted butter

White onion, cut into quarter inch dice

Carrots, peeled and cut into quarter inch dice

Celery stocks, cut into quarter inch dice

All purpose flour

Garlic powder

Garlic salt

32 ounce box of beef broth

14.5 ounce can of fire roasted diced tomatoes

14.4 ounce Can of gold and white corn, such as Del Monte, undrained

Large russet potato, scrubbed and cut into three-quarter inch cubes

Frozen peas