1season flour with your garlic salt and black pepper, dredge stew meat into the flour, coating it well.
2Coat the bottom of a big pot with oil, and heat on med/high. Add the white parts of the onions, cook until they are clear. (do not burn them) Add stew meat, and cook until crispy.
3Add wine, and let simmer for a few minutes, then add the beef broth, rosemary, carrots, and potatoes, blending well. If your broth doesn't look like gravy, you can add a little more flour.
4let simmer, covered, for about 10-15 min. add green parts of shallots. When this has come to a boil, turn down to med/low, leave covered, stirring occasionally, to make sure that it doesn't stick. Let cook for 45 min to an hour. Serve with a side of good crusty bread.