Cut and prepare all the vegetables and beef as directed.
Heat the avocado oil in a large pot and brown the beef chunks on all sides, then set them aside.
In the same pot, sauté the onion, celery, and carrots over medium heat until they begin to soften.
Stir in the minced garlic and tomato paste, cooking briefly until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits, then let it reduce for a few minutes.
Return the beef to the pot, add the beef broth, bay leaves, rosemary, and season with salt, black pepper, and garlic powder to your liking.
Lower the heat and let the stew simmer gently for 1 to 1½ hours until the beef starts to become tender.
Add the quartered gold potatoes and continue cooking for another 30 minutes until the potatoes soften.
If a thicker stew is preferred, whisk together cornstarch and cold water, then stir the slurry into the stew and simmer until it thickens.
Serve the stew hot and enjoy the comforting flavors.
