Heat 1 – 1 ½ tablespoon olive on medium heat in a Dutch oven or heavy-bottom pot (I use a 5 qt. Corning Ware). Once hot, add vegetables (carrots, potatoes, onion, garlic, celery) and sauté for about 5 minutes. Add broth, beef, and all seasonings, liquid smoke, crushed tomatoes, red wine vinegar, and decrease to low heat. Cook with lid on for about 35 minutes. With 10 minutes left, add peas, then remove 1 cup broth, let cool for a few minutes, then whisk together with 5 tablespoon flour. Mix back into stew pot to finish the cook. Enjoy!