Classic Beef Stew

Heat a substantial amount of oil in a large cooking vessel over a moderate to high heat level. In a sealed container, combine the flour, garlic powder, salt, and pepper in a uniform mixture. Gradually add small portions of the meat at a time, ensuring it is well-coated with the powder mixture. Cook the coated meat in hot oil for approximately one minute on each side, resulting in a browned appearance. Repeat this process until all the meat has been browned.

Decrease the heat to a moderate level and introduce the onions into the pot. Cook the onions on both sides for around three minutes, allowing them to develop a brown color. Remove the cooked onions from the pot and set them aside. Discard any excess oil from the vessel.

Add the potatoes, carrots, celery, reserved onions, browned meat, and broth to the pot. Stir all the ingredients together and bring the mixture to a boil. Lower the heat to a low level, cover the pot, and allow it to simmer for two hours, occasionally stirring the contents.

To achieve a thicker broth, combine three tablespoons of flour and water in a small bowl approximately half an hour before the stew is completed. Mix the ingredients well, then gradually incorporate the mixture into the stew.