Begin by heating the vegetable oil in a 6-quart Dutch oven over medium-high heat. You’ll know it’s ready when it shimmers, signaling that it’s hot enough to sear the beef.
In a medium-sized bowl, coat the stew beef with flour. Don’t stress if some of the flour remains loose in the bowl; it will still work its magic in the stew!
Once the oil is hot, add the beef all at once. Listen for that satisfying sizzle! This is where the magic begins as the beef starts to brown.
After browning the beef on all sides, scrape any leftover flour from the bowl into the pot. Let it cook until the beef is a beautiful golden brown, filling your kitchen with enticing aromas.
Next, pour in the water, using a wooden spoon to scrape the browned bits from the bottom of the pan. This is where all the flavor resides!
Cover the pot and bring everything to a simmer. Lower the heat to medium-low and let it simmer for 45 minutes. Watch as a rich broth develops, infusing the beef with flavor.
After the initial simmer, it’s time to add the chopped vegetables. Stir them in and bring everything back to a simmer.
Cover the pot once more and allow it to simmer for another hour, or until the beef and vegetables are tender and falling apart. The anticipation will be worth it!
Once everything is cooked to perfection, taste the stew and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired, and savor the rich flavors.
