2 pounds beef stew meat, cut into bite-sized cubes
½ cup all-purpose flour
1 tablespoon seasoning salt (or mix of salt, pepper, garlic powder, onion powder)
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
3 carrots, sliced
3 potatoes, peeled and cubed
2 celery stalks, chopped
1 cup frozen peas (added at the end)
Salt & pepper, to taste
Fresh parsley, chopped (for garnish, optional)
Instructions:
Coat the beef:
In a bowl or zip-top bag, toss the beef stew meat with flour and seasoning salt until well coated.
Brown the beef:
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the beef in batches so the pan isn’t crowded. Sear until golden on all sides, then remove and set aside.
Sauté the aromatics:
In the same pot, reduce heat to medium. Add onion and cook until softened, about 5 minutes.
Stir in garlic and cook for 1 minute more.
Deglaze & simmer:
Add tomato paste and cook for 1 minute.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits on the bottom.
Stir in thyme, rosemary, bay leaves, and return the browned beef to the pot.
Add veggies & braise:
Bring stew to a boil, then reduce to a simmer.
Cover and cook on low heat for 1.5 hours, stirring occasionally.
Add carrots, potatoes, and celery. Continue to simmer, uncovered, for another 45 minutes to 1 hour, until beef and vegetables are tender and stew has thickened.
Finish it off:
Stir in peas during the last 5–10 minutes of cooking.
Remove bay leaves, taste and adjust salt and pepper as needed.
Serve:
Ladle into bowls and garnish with fresh parsley if desired.
