Sunday Best Beef Stew

Sunday Best Beef Stew has tender cubes of beef simmered long and slow in a rich gravy with onions, potatoes, carrots, and celery.

It's the perfect comfort food for cold dreary days.

Dry the beef well with a paper towel or clean kitchen towel. Drying the meat is essential to get good caramelization during the searing of the meat. 

Sprinkle the meat with salt and Wondra flour, coating all sides. Shake off excess flour.

Brown the beef in batches turning and browning until all sides are a rich golden brown.

Cook a yellow onion until slightly brown and translucent and add tomato paste, brown sugar, and seasonings.

Stir well and add beef stock. Return the browned beef to the pan, cover, bring to a boil, then reduce heat to a slow simmer.

Add the carrots, potatoes, and celery in stages, so they are not overcooked and each has the best flavor.

Serve! and... remember to remove the bay leaf.

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