Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful recipe that will remind you of Grandma's Pot roast.
Add olive oil to Dutch oven and bring to medium-high heat.
Add stew meat, onions, salt, pepper and garlic powder to pot and cook, stirring frequently, for about 6-7 minutes or until beef browned.
Pour in beef broth and wine into hot pan to deglaze, stirring to pull up any crusted bits on bottom of pan.
Add celery, carrots, potatoes and pasta sauce and simmer on medium low with lid on (but cracked for steam release) for about 60 minutes.
Then add mushrooms, frozen peas and a slurry of cornstarch mixed with the water (this will help thicken). Cook an additional 20 to 30 minutes with lid off.