Beef Stew! Easy 1 pot recipe is a fall time favorite in my house. 🍁🍂 #beefstew #recipe #cooking

▢2 pounds beef stew meat, cut into 1-inch cubes
▢1 ½ teaspoons kosher salt
▢½ teaspoon freshly ground black pepper
▢2 tablespoons extra virgin olive oil
▢1 large yellow onion, cut into chunks
▢4 garlic cloves, minced
▢2 tablespoons red wine vinegar
▢2 tablespoon tomato paste
▢2 tablespoons flour
▢4 cups or 1 - 32 oz carton of beef broth
▢½ teaspoon dried or fresh thyme
▢½ teaspoon dried or fresh rosemary
▢½ teaspoon dried or fresh parsley
▢1 pound baby white potatoes
▢4 medium carrots sliced on a diagonal
▢3 celery ribs, chopped

1. Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.
2. Sear the beef. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.
3. Sauté the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.
4. Return the beef to the pot. Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.
5. Add the liquids and spices Add the broth, thyme, rosemary, and parsley. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
6. Add the veggies. Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork tender.
7. Serve and enjoy!