I threw this together the first evening our temperature dipped into the 60s. It was perfect with refrigerated biscuits, snuggled up watching football.

1 1/2 pounds stew meat (I used Aldi’s Black Angus Choice Beef Stew Meat)

1/2 cup flour

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 medium onion, chopped

2 large carrots, chopped

1 stalk celery, chopped

3 baking potatoes, peeled and cubed

1 – 32 ounce box of beef broth or stock

1 tablespoon Worcestershire sauce

To begin, be sure you chop the vegetable about the same size, so they will cook evenly. In a pie plate or shallow bowl mix flour and spices. Over medium heat drizzle olive oil in a stockpot. Dredge the meat in the flour mixture and brown it on all sides. Do not discard the extra flour. When the meat is brown and there are crispy bits on the bottom of the pan, add the vegetables. Stir well and continue cooking until the veggies begin the get tender, about 10 minutes. Next, add the leftover flour. Stir well and cook for an additional minute. Add in the beef broth and bring it to a low boil. It should begin to thicken quickly. Let it simmer for 10-12 minutes, being sure the veggies are fork tender. Add the Worcestershire sauce and stir well. Enjoy!