Servings: 6 | Prep Time: 20 minutes | Cook Time: 2 to 2.5 hours

🧂 Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• ½ cup all-purpose flour
• 1 tablespoon seasoning salt
• 2 tablespoons olive oil
• ½ teaspoon black pepper
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, peeled and diced
• 2 stalks celery, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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🔥 Instructions:

1. Prepare the beef:
   In a large bowl, combine the flour, seasoning salt, and black pepper. Toss the beef cubes in the flour mixture until well coated.
2. Brown the beef:
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the coated beef in batches and brown on all sides. Remove beef and set aside.
3. Sauté vegetables:
   In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
4. Deglaze and combine:
   Return the browned beef to the pot. Pour in the beef broth and stir, scraping the bottom of the pot to loosen any browned bits.
5. Add vegetables and seasoning:
   Add carrots, potatoes, celery, thyme, bay leaf, and additional salt and pepper to taste.
6. Simmer:
   Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until beef is tender and vegetables are cooked through.
7. Finish and serve:
   Remove bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

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✅ Tips:

• For thicker stew, mash a few potatoes in the pot or add a slurry of flour and water during the last 15 minutes.
• Serve with crusty bread or over buttered noodles for a hearty meal.
• Leftovers taste even better the next day!

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