If you like your beef stew chunky, hearty, and swimming in rich gravy, THIS is how you do it! 🥩🍲🔥 We’re building flavor from the start by seasoning that beef right, letting the onions cook down with the meat, and finishing with a thick, rich gravy that brings everything together. Dan-O’s SPG Tri-O lays down that salt, pepper, and garlic goodness, while Dan-O’s Original Seasoning brings the herby, savory flavor that makes this Classic Beef Stew DAN-O-MYTE! 🤤🙌 This is the kind of comfort food that deserves a spot on your dinner table all season long. Get the full Classic Beef Stew recipe here: Ingredients 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic), divided 2 tbsp Dan-O’s Original Seasoning, divided 2 lb beef stew meat, cut into smaller bite-sized pieces 2 tbsp cooking oil 1 onion, diced 2 32 oz containers unsalted beef broth 1 bundle fresh carrots, about 1 lb, peeled and diced 1 lb baby gold potatoes, halved or quartered if large 1 cup all-purpose flour 1 to 2 cups water Let’s Make It! Prep the Beef: Cut the beef stew meat into smaller, bite-sized pieces so the chunks cook evenly. Place the beef in a large bowl or prep area. Season the Beef: Coat the beef with 1 tbsp of the Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning. Toss until all the beef is evenly coated. Sear the Beef: Heat a large pot over medium-high heat and add the cooking oil. Add the seasoned beef and cook, stirring every minute or so, until the beef starts to brown and develop a light sear. Cook the Onion: Add the diced onion to the pot and stir it into the beef. Continue cooking until the onion softens, starts to caramelize, and the beef develops more color. Add the Beef Broth: Pour in the unsalted beef broth and cover the pot with a lid. Bring the mixture to a boil, then keep it on the low side of medium-high heat and cook for about 18 minutes. Add the Carrots: Add the diced carrots to the pot and stir to combine. Cover again and continue cooking for about 27 minutes, or until the beef starts becoming tender. Add the Potatoes: Add the baby gold potatoes to the pot. Cover and cook for 10 to 15 minutes, until the potatoes start to soften. Make the Slurry: In a separate bowl, whisk together the flour and 1 cup water. Add more water as needed, up to about 2 cups total, until the slurry is smooth and free of lumps. Thicken the Stew: Reduce the pot to a low simmer. Slowly pour in about half of the slurry while stirring the stew, then check the texture. Add more slurry as needed until the broth thickens into a rich gravy. Adjust the Seasoning: Taste the stew and add the remaining Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning as needed. Stir well so the seasoning blends into the gravy. Finish Cooking: Cover the pot again and bring it back to a gentle boil over medium heat. Cook for 5 to 10 minutes more to cook out the raw flour taste and finish softening the potatoes. Serve: Spoon the beef stew into bowls and serve hot. Yum Yum Get Ya Sum! - @danosseasoning