Start by seasoning about 1½ pounds of beef stew meat with salt and pepper. Brown the beef in batches in a large pot with 2½ tablespoons of olive oil until nicely seared, then set it aside.
In the same pot, sauté 1¾ cups chopped yellow onion, 1¼ cups sliced carrots, and 1 cup chopped celery until they soften. Add 1½ tablespoons minced garlic and cook for another minute.
