Old-fashioned Beef Stew

Dice the onion and celery into bite-sized pieces, mince the garlic clove, and prepare all remaining ingredients before beginning cooking.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the browned stew meat, breaking it apart slightly to ensure even cooking.

Sprinkle flour over the meat and stir well to coat, allowing it to cook for 1-2 minutes to create a light roux that will help thicken the stew.

Add the diced onion, celery, and minced garlic clove to the pot, stirring frequently until the vegetables begin to soften, about 3-4 minutes.

Pour in the beef broth, tomato sauce, and cream of mushroom soup, stirring to combine all liquid ingredients thoroughly and dissolve any browned bits from the bottom of the pot.

Add the diced potatoes, canned carrots (drained), and canned mushrooms (drained) to the pot, stirring to distribute evenly.

Season with thyme, salt, pepper, paprika, Italian seasoning, onion powder, garlic powder, parsley, oregano, and basil, stirring well to incorporate all spices.

Stir in the Worcestershire sauce and brown sugar, mixing until the brown sugar dissolves and flavors are well combined.

Bring the stew to a boil, then reduce heat to low, cover with a lid, and simmer gently for approximately 1.5 to 2 hours, stirring occasionally to prevent sticking.

Taste the stew and adjust seasonings as needed, adding more salt, pepper, or Worcestershire sauce to preference.

Serve the stew hot in bowls, allowing the flavors to continue melding as it cools slightly.