In a large bowl, add the beef stew meat and flour. Stir and toss to coat the beef evenly. This coating helps thicken your stew, so ensure it's well covered.
Heat a large Dutch oven over medium-high heat and add the unsalted butter. Swirl the pan or stir it to help the butter melt completely.
Once the butter is melted, add the coated beef chunks. Sear for about 5 minutes, flipping them occasionally to ensure even browning. This step is crucial for developing flavor.
Remove the seared beef and set it aside on a plate. You want to capture all those delicious juices in the pot.
In the same Dutch oven, add the sliced red onion and sauté for about 5 minutes, until they begin to soften. Stir frequently to prevent burning.
Add the garlic and sauté for an additional minute, or until fragrant. The aroma should fill your kitchen!
Deglaze the pot by adding the beef broth. Use a wooden spoon to scrape up any tasty browned bits stuck to the bottom. Note that this will create a lot of steam, so stand back.
Stir in the tomato sauce and tomato paste until well combined.
Add the chopped celery, carrots, and potatoes. Season with salt and black pepper, then return the seared beef to the pot. Mix everything well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 90 minutes, stirring occasionally. The goal is for the meat to become tender and the vegetables to cook through without becoming mushy.
After simmering, taste the stew for seasoning balance. You may need to add more salt or pepper to suit your palate.
If the broth level is too low or you prefer a brothy stew, add up to 1/2 to 1 cup more broth, adding it gradually. If it’s too brothy, uncover the pot, increase the heat, and let it boil to reduce the liquid. Alternatively, create a slurry with more flour if you prefer a thicker consistency.
Finally, serve your Easy Old Fashioned Beef Stew hot, whether with rice or noodles, and enjoy the comforting flavors!
