🥩 Best Ever Beef Stew

🔪 Serves: 6–8

⏱ Time: 20 min prep | 2.5–3 hrs cook

Ingredients:

• 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:

1. Coat the beef:
   • In a bowl or zip-top bag, toss the beef stew meat with flour and seasoning salt until well coated.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve:
   • Ladle into bowls and garnish with fresh parsley if desired.
   • Great with crusty bread or over mashed potatoes.