1 1/2 – 2 pounds beef stew meat, cut into 1 inch chunks
1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 tablespoon cooking oil
1 large onion, diced into large chunks
2 cloves garlic, minced
4 cups beef broth, homemade or low sodium
1/2 cup tomato paste
1 bay leaf
2 carrots, chopped
2 ribs celery, chopped
3 russet potatoes, peeled and chopped into 1 inch chunks
2 tablespoons fresh parsley, chopped
salt and pepper to taste
In a large zip-top bag, combine flour, salt, pepper, onion powder, and thyme. Add meat and shake until well coated.
In a large dutch oven or pot on medium high heat, add cooking oil and brown the meat on all sides for about 5 minutes. You may have to work in batches so you don’t crowd the meat.
With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
Add beef broth, tomato paste and bay leaf and bring to a boil. Turn heat down, cover and simmer for 2 hours, checking occasionally.
After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
Add seasonings and serve hot with fresh parsley.
Grab a bowl and enjoy!