In a large bowl, combine the flour, seasoning salt, and black pepper. Dredge the beef cubes in the flour mixture, coating evenly.
2. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
3. Sauté Aromatics:
In the same pot, add onions, garlic, carrots, and celery. Sauté for 3–5 minutes until vegetables are slightly softened and fragrant.
4. Build the Stew:
Return the beef to the pot. Add potatoes, beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low.
5. Simmer:
Cover and let the stew simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the flavors are well blended. Adjust salt and seasoning to taste.
6. Serve:
Remove bay leaves. Garnish with fresh parsley and serve hot, ideally with crusty bread or over mashed potatoes for a complete meal.
Tips & Variations
