House Seasoning Beef Stew

Ingredients

• 2½ lb beef chuck, cut into 1½-inch cubes
• 2 tablespoons Minnezona House Seasoning, divided
• 3 tablespoons flour
• 2 tablespoons neutral oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 5 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 lb Yukon Gold potatoes, chunked
• 4 carrots, cut into thick coins
• 2 celery ribs, sliced
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas

Directions

1. Pat beef dry. Toss with 1 tablespoon House Seasoning and flour.
2. Heat oil in a Dutch oven over medium-high and brown beef in batches. Transfer browned beef to a plate.
3. Cook onion and celery 5 minutes. Add garlic and tomato paste and cook 1 minute.
4. Return beef to the pot with broth, Worcestershire, thyme, bay leaves and remaining House Seasoning. Bring to a simmer.
5. Cover and cook on low 1½ hours. Add potatoes and carrots and simmer 45–60 minutes more until beef and vegetables are tender.
6. Stir in peas for the final 5 minutes. Remove bay leaves and serve.

Recipe Notes

• Chuck roast is preferable to very lean stew meat.
• Do not crowd the beef while browning.
• Add a splash of broth when reheating if the stew thickens overnight.