Best Ever Beef Stew
INGREDIENTS
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2 pounds beef stew meat
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1/2 cup all purpose flour
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1 tablespoon seasoned salt
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1/2 teaspoon black pepper
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1/4 cup vegetable oil
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1 medium yellow onion diced
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2 stalks celery diced
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3 cups water
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3 teaspoons heaping Better than Bouillon concentrated beef stock
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1 tsp minced garlic
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2 tsp Worcestershire sauce
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3 large carrots peeled and diced
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4 russet potatoes diced into chunks
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1 cup frozen peas
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Instructions
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Cut up stew meat into 1" chunks. In a large Ziploc bag, add flour, seasoned salt and pepper.
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Seal bag and shake to combine ingredients.
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Add in stew meat.
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Shake well to coat with flour.
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In a large pot, over high heat, pour in vegetable oil.
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Once the oil is hot, add floured beef chunks (in two batches).
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Don't shake off too much of the flour when you take them out.
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The flour will actually help thicken up the stew some.
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Brown half of the beef chunks then do a second batch until they are all browned.
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We are not cooking the meat all the way.
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Just browning it will help give the beef a great color and flavor.
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Take out the browned beef and set aside.
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Season with pepper.
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If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery.
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Cook until translucent (just a few minutes.)
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Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
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Add water and concentrated beef stock, Worcestershire sauce and garlic.
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Stir well.
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Add meat back to the pot.
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Then toss in diced carrots and potatoes.
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Stir to combine.
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Cover and cook on medium heat for about 10 minutes, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)
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Give stew a stir every so often while cooking.
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Ten minutes before you're ready to serve, stir in frozen peas and cover pot.
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Once peas are tender, you are ready to dig in!
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