beef stew my way

It's the wrong time of year, but I thought I'd share this with you.
I never buy those tiny chunks of meat labeled as stew meat. I always use a chuck roast and cut it into 1.5/-2" chunks.  Don't bother with leaner cuts, you need the fat here.  I mix salt, pepper, and flour together and don't just dredge the chuck in it but forcefully work it into the nooks and crannies.  Save any excess flour for later.  Brown the chuck very well.  Deglaze the pot you used and set it aside.  You can get creative but I just use water.  Cut up the vegetables and put them in the pot. Of course, celery is mandatory as well as parsnips,carrots, and onions.  I'm not crazy about turnips, but usually use one as well as rutabagas.  Wait until later to add the potatos, they break down with too much cooking. You can put it in a crockpot or just cook it in the pot you browned the chuck in.  I usually use beef flavored bullion ( powdered, the cubes take forever to break down). Season to taste. 

Back to the excess flour--- if you need to thicken it, rather than cooking a roux, put flour in a jar with cold water. Shake the crap out of it and add it as needed to thicken things. It's much easier than cooking a roux.

Try adding some sliced okra. It's a natural thickener and adds great flavor.

My mother always browned the outside of the roast in a cast iron skillet first, then cooked it in a pressure cooker before cubing it and adding the other ingredients.