2 pounds beef stew meat
½ cup all purpose flour
1 tablespoon seasoned salt
½ teaspoon black pepper
¼ cup vegetable oil
1 medium yellow onion, diced
2 stalks celery, diced
3 cups water
3 teaspoons (heaping) Better than Bouillon (concentrated beef stock)
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
3 large carrots, peeled and diced
4 russet potatoes, diced into chunks
1 cup frozen peas

Directions

Cut up stew meat into 1" chunks. Set aside.
In a large Ziploc bag, add flour, seasoned salt and pepper. Seal bag and shake to combine.
Add in stew meat. Shake well to coat with flour.
In a large pot, over high heat, pour in vegetable oil.
Once the oil is hot, add half the floured beef chunks.
Brown half of the beef chunks then do a second batch until they are all browned. Don't fully cook the meat - just brown it.
Take out the browned beef and set aside. Season with pepper.
If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery. Cook until translucent (just a few minutes.)
Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
Add water and concentrated beef stock (Better than Bouillon), Worcestershire sauce and garlic. Stir well.
Add stew meat, potatoes and carrots to the pot. Stir to combine.
Cover and cook on medium heat for about 10 minutes, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)
Give stew a stir every so often while cooking.
Ten minutes before you're ready to serve, stir in frozen peas and cover pot.
Once peas are tender, you are ready to dig in!

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