The Best Beef Stew Ever
Pot of stew
Large Dutch Oven
Large mixing bowl
All Purpose Flour
mini potatoes, quartered
Carrots, diced and halved if larger chunks
Preheat oven to 350 degrees.
In a large bowl whisk flour, salt, and pepper together, toss with beef to coat evenly.
Heat 2 tbsp of the butter in the dutch oven over medium heat. Brown the beef in batches, remove from the dutch oven with a slotted spoon to ensure the juices are left behind
Once all the beef is browned add the remaining butter to the dutch oven, add celery and onion, heat over medium heat stirring occasionally until softened.
Return beef and any juices to the dutch oven. Add Potatoes, carrots, thyme, parsley, bay leaves, stir in broth and worcestershire sauce, then bring to a boil, stirring occasionally, add tomato paste
Cover and braise in the oven for about 45 mins.
Uncover and continue to cook until veggies are tender. Then, stir in Peas and cook for an additional 5 minutes.
Skim any fat from the surface of the stew, remove any thyme sprigs and bay leaves.
Let sit for 10 minutes before serving.
Optional ingredients: Mushrooms!