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There's nothing quite like a big pot of homemade beef stew when you're looking for a hearty, comforting meal. Tender chunks of beef, potatoes, carrots, and onions simmer together in a rich, flavorful broth until you've got a supper that'll warm you right up. Check out our Original Seasoning or Reduced Sodium Original Seasoning in our Tiktok Shop! Recipe below & Printable at link in bio. Cowboy Beef Stew INGREDIENTS • 3 to 4 lbs. beef chuck roast, cut into 1½-inch cubes • 1 to 2 cups all-purpose flour, for dredging • Kent’s Original Seasoning, or salt and black pepper • 3 tablespoons bacon grease or oil • 4 cloves garlic, minced • 4 cups (32 oz.) beef broth • 2 tablespoons Worcestershire sauce • 3 sprigs fresh thyme, chopped • 3 cans (14.5 oz. each) stewed tomatoes • 1½ cups red wine (Cabernet, Merlot, or a Burgundy-style Pinot Noir) • 1 lb. carrots, peeled and cut into 1½-inch chunks • 1½ lbs. small red potatoes, halved or quartered if larger • 1 bag (10 to 14 oz.) frozen pearl onions, no thawing or peeling needed • 3 bay leaves • 2 tablespoons butter • Fresh parsley, chopped, for serving DIRECTIONS Pat the beef dry and season with Kent’s Original Seasoning or salt and pepper to lightly coat. Toss in the flour to coat and shake off any excess. Heat the bacon grease or oil in a Dutch oven or stew pot over medium-high heat. Brown the beef in batches, giving each side a good crust, about 3 to 4 minutes. Do not overcrowd the pot. Remove the beef and set aside. Add the garlic to the pot with any leftover drippings. Cook for 1 minute, stirring frequently. Return the beef and its juices to the pot. Add the beef broth, Worcestershire sauce, thyme, stewed tomatoes, and red wine. Bring to a simmer, cover, and cook over low heat for 1 hour. Stir in the carrots, potatoes, frozen pearl onions, and bay leaves. Cover and cook another 45 to 60 minutes, until the beef is fork-tender and the potatoes and carrots are soft but still hold their shape. Remove the bay leaves and stir in the

There's nothing quite like a big pot of homemade beef stew when you're looking for a hearty, comforting meal. Tender chunks of beef, potatoes, carrots, and onions simmer together in a rich, flavorful broth until you've got a supper that'll warm you right up. Check out our Original Seasoning or Reduced Sodium Original Seasoning in our Tiktok Shop! Recipe below & Printable at link in bio. Cowboy Beef Stew INGREDIENTS • 3 to 4 lbs. beef chuck roast, cut into 1½-inch cubes • 1 to 2 cups all-purpose flour, for dredging • Kent’s Original Seasoning, or salt and black pepper • 3 tablespoons bacon grease or oil • 4 cloves garlic, minced • 4 cups (32 oz.) beef broth • 2 tablespoons Worcestershire sauce • 3 sprigs fresh thyme, chopped • 3 cans (14.5 oz. each) stewed tomatoes • 1½ cups red wine (Cabernet, Merlot, or a Burgundy-style Pinot Noir) • 1 lb. carrots, peeled and cut into 1½-inch chunks • 1½ lbs. small red potatoes, halved or quartered if larger • 1 bag (10 to 14 oz.) frozen pearl onions, no thawing or peeling needed • 3 bay leaves • 2 tablespoons butter • Fresh parsley, chopped, for serving DIRECTIONS Pat the beef dry and season with Kent’s Original Seasoning or salt and pepper to lightly coat. Toss in the flour to coat and shake off any excess. Heat the bacon grease or oil in a Dutch oven or stew pot over medium-high heat. Brown the beef in batches, giving each side a good crust, about 3 to 4 minutes. Do not overcrowd the pot. Remove the beef and set aside. Add the garlic to the pot with any leftover drippings. Cook for 1 minute, stirring frequently. Return the beef and its juices to the pot. Add the beef broth, Worcestershire sauce, thyme, stewed tomatoes, and red wine. Bring to a simmer, cover, and cook over low heat for 1 hour. Stir in the carrots, potatoes, frozen pearl onions, and bay leaves. Cover and cook another 45 to 60 minutes, until the beef is fork-tender and the potatoes and carrots are soft but still hold their shape. Remove the bay leaves and stir in the

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