1. Pat beef dry and season with salt, pepper, paprika, and garlic powder.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Sear beef in batches until deeply browned on all sides. Remove and set aside.
4. In the same pot, sauté onion until soft, then add garlic and cook 30 seconds.
5. Stir in tomato paste and cook 1 minute to deepen flavor.
6. Sprinkle in flour if using and stir well.
7. Add beef broth, Worcestershire sauce, thyme, and rosemary, scraping up browned bits.
8. Return beef to the pot, bring to a simmer, cover, and cook on low for 1½ hours.
9. Add potatoes, carrots, and celery. Cover and simmer another 45–60 minutes until beef is fork-tender and vegetables are soft.
10. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Pro Tip:
For extra depth, let the stew rest 15–20 minutes before serving — the flavors get even richer as it sits 🍲✨
