Preparation Steps

• Heat a large soup pot or Dutch oven over medium-high heat.
• Pat beef stew meat dry with paper towels.
• Add beef in a single layer to the pot and brown each side for about 5 minutes total. Do not crowd the meat; brown in batches if needed. Remove browned beef and set aside.
• Add olive oil to the pot and stir to coat the bottom.
• Add carrots, celery, and a pinch of salt. Cook for 4 minutes, stirring frequently until vegetables lightly brown.
• Add minced garlic, dried thyme, oregano, garlic powder, smoked paprika, and black pepper. Cook for 1 minute, stirring constantly.
• Return beef and any accumulated juices to the pot.
• Sprinkle flour over the mixture and stir for 3 minutes until flour dissolves.
• Deglaze the pot with 1 cup of beef broth, scraping up browned bits from the bottom.
• Add remaining beef broth and sugar. Bring to a boil.
• Cover pot, reduce heat to medium-low, and simmer for 60 minutes.
• Add potatoes to stew, stir, bring back to simmer, and cook for an additional 60 minutes until beef and potatoes are tender.
• Discard bay leaf. Adjust salt to taste. Serve warm.