Best Ever Beef Stew

• Meat

  • 2 lbs Beef stew meat

• Produce

  • 3 Carrots, large
  • 2 stalks Celery
  • 1 tsp Garlic
  • 1 cup Peas, frozen
  • 4 Russet potatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 3 tsp Better than bouillon concentrated beef stock, heaping

• Condiments

  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Black pepper
  • 1 tbsp Seasoned salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Liquids

  • 3 cups Water

Found on thecountrycook.net

Description

Directions

• Cut up stew meat into 1 chunks. In a large Ziploc bag, add flour, seasoned salt and pepper.
• Seal bag and shake to combine ingredients.
• Add in stew meat.
• Shake well to coat with flour.
• In a large pot, over high heat, pour in vegetable oil.
• Once the oil is hot, add floured beef chunks (in two batches).
• Dont shake off too much of the flour when you take them out.
• The flour will actually help thicken up the stew some.
• Brown half of the beef chunks then do a second batch until they are all browned.
• We are not cooking the meat all the way.
• Just browning it will help give the beef a great color and flavor.
• Take out the browned beef and set aside.
• Season with pepper.
• If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery.
• Cook until translucent (just a few minutes.)
• Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
• Add water and concentrated beef stock, Worcestershire sauce and garlic.
• Stir well.
• Add meat back to the pot.
• Then toss in diced carrots and potatoes.
• Stir to combine.
• 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.)
• Give stew a stir every so often while cooking.
• Ten minutes before youre ready to serve, stir in frozen peas and cover pot.
• Once peas are tender, you are ready to dig in!

Nutrition