Beef Stew

2 lbs of beef stew meat, cut into 1" cubes
1/3 cup all purpose flour
Seasonal
Ground black pepper
Good oil for skillet
1 medium yellow onion chopped
1 clove garlic, minced
1 bay leaf
1 tsp paprika
1+ tsps Worcestershire sauce
1-1/2 cups beef broth (1.5 tsps Better Than Bouillon beef in 12 oz boiling water)
Bunch of carrots, chopped in 1/3’s
2-3 stalks celery, chopped in 1/3’s
5.5 ounce can of V-8 juice
Montreal Steak Seasoning
Dried thyme leaves

Pour flour into ziplock bag and add Seasonal, black pepper; zip and shake to blend. Add cubes of meat and shake. Swirl some oil into skillet and heat. Saute onions and then add meat (if crowded start adding onions to Dutch Oven). Put meat and rest of onions into Dutch Oven along with carrots, celery & bay leaf. Add Worcestershire to beef broth & pour ¼ cup of broth into skillet to scrape up bits in skillet; add this and rest of broth to stew in the pot. Add can of V-8 Juice. Sprinkle paprika & dried thyme leaves to stew and a little Montreal Steak Seasoning. Cover pot and cook over low heat for 2.5 hours. Taste for any seasonings needed.
Great over whipped potatoes.

Seasonal is a seasoned salt made by McCormick with garlic, paprika, onion, chili pepper, black pepper, celery seed, nutmeg and coriander in it. I don't use it often (just when I'm not sure what to use to make something flavorful!) Woodie2--the carrots are my favorite part so I cut up an entire bunch for the stew. Ann

Seasonal sounds like a nice mixture, thanks, Ann.