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1
Toss raw beef cubes in all the flour and set aside.
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2
Heat up pot to medium high with half of the oil.
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3
Once the oil heats up (about two minutes) add your beef and flour mixture.
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4
Sear the beef until all sides are browned.
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5
It's alright if the beef is still raw.
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6
It'll get cooked in the liquid later!
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7
(It's okay if the flour and beef drippings are stuck to the pot.
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8
THAT'S FLAVOR!)
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9
Remove the beef and add in the rest of the oil.
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10
Toss in the carrots and celery.
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11
Add the beef back into the pot of veggies.
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12
Add salt and pepper.
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13
(I added in about a few teaspoons at a time of each.
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14
Just to my liking)
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15
Add in paprika, garlic and onion powder, basil and oregano, tomato paste, and Worcester sauce.
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16
Stir and cook together for about two minutes.
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17
Turn up the heat to high.
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18
Slowly add in cold water.
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19
At first adding in one cup and scraping the bottom of the pot.
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20
The 'flavor' at the bottom of the pot will loosen up.
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21
The add in the rest of the water.
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22
I like my stew thick, but if you like it a little more on the soupy side, add in another cup of water.
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23
Add the potatoes and turn the heat up to boil.
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24
When it boils, turn it down to medium-low.
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25
This is your chance to taste the stew and adjust the seasonings.
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26
Let the stew bubble on medium-low for about an hour-stirring at least every fifteen minutes.
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27
Taste once again for seasonings.
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28
(Potatoes LOVE salt).
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29
And serve with crusty Italian bread!
