• Toss your stew meat with the tbsp of flour as well as some salt and pepper.
  1.5 lbs. Stew Meat, 2 tbsp. Flour, salt, pepper, Olive Oil
• Heat a large heavy pot or dutch oven over medium heat. Drizzle with some olive oil. Just enough to cover the pan. When the oil is nice and hot. Add the meat. You will probably have to do this in batches. Your meat needs space so it will brown.
• Do not flip your meat until you notice golden edges. Flip to the other side. When all the meat is browned, set it aside. Add your carrots, onion, celery and garlic to the pan.
  4 large Carrots, 3 Stalks Celery, 3 cloves garlic, 1 cup onion
• Just saute the vegetables a little bit. 2-3 minutes is plenty. Add your meat back in along with the oregano, dried basil, another tsp of salt and 1/2 tsp. of pepper.
  1 tsp. Dried Oregano, 1 tsp. Dried Basil
• Pour in the beef broth and tomatoes. Add in your Bay leaf. Reduce heat to low and allow to simmer for 2.5 to 3 hours or until the meat is fall apart tender.
  2 cups Beef Broth, 15 ounces Canned Fire Roasted Tomatoes, 1 Bay Leaf
• When the meat is tender and vegetables are cooked through, mix together your corn starch and water. Increase heat to a gentle boil and add in the corn starch slurry. This will thicken your sauce.
  2 tbsp. corn starch
• Serve on its own or over mashed potatoes, mashed cauliflower or polenta.

Instant Pot Instructions (for when you don't have time for the stove)

• Brown the meat on your saute function.
• When the meat is browned, pour in the vegetables, tomatoes, and seasonings.
• Cook on high pressure for 40 minutes. I use the stew/meat function on mine. This is just regular high pressure, but it's a preset they provide. Either works fine. No stress!
• Quick release and then turn the saute function back on and allow the stew to come to a slow boil. Add in the corn starch slurry to thicken and serve