1 – 1-1/2 lbs. lean beef stew meat
3 Tbsp. EVOO (extra virgin olive oil)
2 Tbsp. Lea & Perrins
2 tsp. seasoned salt
1 Tbsp. flour
2 tsp. onion powder
2 tsp. garlic powder
1-1/2 cup water
1/2 small onion (diced)
3 celery stalks (chopped)
3 carrots (peeled & sliced)
4-5 small potatoes (peeled & quartered)
2-3 bay leaves
1-1/2 tsp. black pepper
In a large Dutch oven heat EVOO over medium heat and stir in beef stew meat. Begin browning meat while adding 1 Tbsp. Lea & Perrins and 1 tsp. seasoned salt. Continue browning while stirring for at least 15 minutes then stir in 1 tsp. onion powder and 1 tsp. garlic powder.
When meat is completely browned on all sides, stir in flour until fully coated. Pour in water and increase heat to med/high. Add onion, celery, carrots, potatoes, bay leaves, pepper and salt. Stir and add the remaining 1 Tbsp. Lea & Perrins, 1 tsp. seasoned salt, 1 tsp. onion powder and 1 tsp. garlic powder.
Cover and set heat to low. Simmer stew for an additional 45 minutes – stirring every 15 minutes.
When veggies are fork tender, remove from heat. Serve into individual soup bowls and enjoy!
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