One-Pot Dutch Oven Beef Stew

• 2 lbs Stewing Beef cut into 1.5 inch chunks
• 1/2 cup flour
• Salt and pepper
• 2 tbsp olive oil
• 2 white onions diced
• 2 sticks of celery cut sliced
• 2 large carrots, cut into chunks
• Small bunch of thyme
• Small bunch of rosemary
• 4 cups beef broth
• 12 oz Guinness (optional for deglazing)
• 1 tsp strong mustard (English mustard)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1.5 lbs of potatoes, peeled and cut into large chunks
• 1 tbsp Steak sauce or HP Brown sauce (optional)
• 3 Bay leaves

Season the beef with salt and pepper, then coat in the flour. Give them a shake so there is just a light coating.

Heat olive oil over medium heat in a dutch oven. Brown the beef in batches, placing pieces in a single layer and leaving space between them. Let cook without stirring for 3–4 minutes per side, until a deep golden-brown crust forms. Turn and brown the remaining sides, then remove and set aside. Repeat with remaining beef.

Reduce heat slightly if needed, then sauté the onions and celery in the same pot. Stir occasionally and cook until the onions begin to soften and turn translucent, about 5–7 minutes.

Deglaze with Guinness, if using, pouring it in slowly. Using a wooden spoon, scrape the browned bits from the bottom of the pot. Let simmer for 5 minutes.

Add the beef back in along with the mustard, Worcestershire, tomato paste, steak sauce, and herbs. Stir and cook for 1 minute. Add the beef broth.

Bring to a boil, then reduce to a simmer and cook with the lid on over low heat for 1.5 hours, stirring once or twice during cooking if needed.

Remove the lid and add the carrots and potatoes. Continue cooking for an additional 45 minutes to 1 hour, until the vegetables are fork-tender and the beef is very tender.

Remove the bay leaves. Taste and season with additional salt and pepper as needed. Serve with grated sharp white cheddar, parsley, and crusty bread.