Slow Simmer Beef Stew


  • 2 pounds beef stew meat, cut into cubes
  • 1/2 cup all-purpose flour, or more as needed
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1 teaspoon seasoned salt
  • 1 onion, chopped
  • 8 cups beef broth, divided
  • 6 cups sliced carrots
  • 6 cups diced potatoes
  • 3 cups chopped celery
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder


Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.

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Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.

Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.

Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.