Classic Beef Stew

Step 1

In a bowl, add beef stew meat and season the meat with garlic powder, onion powder, thyme, dried rosemary, oregano, salt, and cracked black pepper. Shake in 1 tbsp of worcestershire sauce and toss everything together. Let that marinade for 15 - 20 minutes.

Step 2

In a shallow bowl, add flour and season the flour with salt and cracked black pepper. Place the seasoned beef stew meat in the flour and make sure you coat each piece. Once each piece is coated in the flour, transfer it back into the bowl it was marinating in (make sure you let the excess flour shake off before transferring it back to the original bowl). Save the remaining flour for later.

Step 3

In a dutch oven or pot, heat up vegetable oil and 3 tbsp butter on medium-high heat. Then add in the coated beef stew meat and let them brown for 5 minutes on each side or until golden. Once the beef stew meat is golden and browned, remove it from the pan and set it aside in a bowl.

Step 4

In the same dutch oven or pot, add in the celery, onion, and olive oil (I used about a tbsp but if the veggies are looking dry add more if needed). Saute that on medium heat for a few minutes until translucent. Add in the garlic and saute it for a few minutes until fragrant. Next, make a well in the middle of the pot and add in the tomato paste. Brown the tomato paste up for a few minutes and then shake in 2 tbsp of worcestershire sauce. Let that saute together for just a few minutes. Then, pour in the red wine and bring the pot to a boil. Let that boil for about 3-5 minutes to let some of the alcohol burn out. Then, add in the beef stock, bay leaves, and the set aside browned meat with all of the meat's accumulated juices. Give that a stir and bring the pot back to a boil. Once it comes to a boil, lower it to a simmer, pop the lid on, and let that simmer for about 1 & ½ hours or until the meat starts getting tender.

Step 5

After 1 & ½ hours or until the meat starts to get tender, add in the carrots and the potatoes. Also, add more salt & cracked black pepper if needed. Then, combine 3 tbsp of butter and 2 tbsp of that saved seasoned flour from earlier, until it makes a paste. Add the paste to the pot and stir everything together. Then pour in one more cup of beef stock. Bring the pot back to a boil, once it comes to a boil lower it to a simmer, pop the lid back on, and let that simmer for about 30 minutes covered. After 30 minutes uncover the pot and let it simmer uncovered for another 30 minutes, until the potatoes and carrots are soft.

Step 6

Serve with Texas toast or mashed potatoes. Enjoy!