Servings: 10 to 12 servings

1 pound ½ inch cube beef stew meat 1 pound ½ inch cube beef stew meat
½ teaspoon seasoned salt ½ teaspoon seasoned salt
2 tablespoons olive oil 2 tablespoons olive oil
1½ small coarsely chopped onions 1½ small coarsely chopped onions
2 teaspoons minced garlic 2 teaspoons minced garlic
6 cups beef broth, divided 6 cups beef broth, divided
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
½ teaspoon celery salt ½ teaspoon celery salt
2 teaspoons Herbs de Provence 2 teaspoons Herbs de Provence
2 bay leaves 2 bay leaves
1 teaspoon sugar 1 teaspoon sugar
½ teaspoon salt ½ teaspoon salt
½ teaspoon pepper ½ teaspoon pepper
2 tablespoons tomato paste 2 tablespoons tomato paste
2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
5 red potatoes cut to ½ to ¾-inch cubes 5 red potatoes cut to ½ to ¾-inch cubes
2 large chopped carrots or 8 chopped baby carrots 2 large chopped carrots or 8 chopped baby carrots
1 small sweet potato cut to ¾-inch cubes (optional) 1 small sweet potato cut to ¾-inch cubes (optional)
4-6 tablespoons of cornstarch 4 to 6 tablespoons of cornstarch
 
Added veggies (1-2 cups total, not each!): subheading: Added veggies (1 to 2 cups total, not each!):
Mixed veggies Mixed veggies
Peas Peas
Rough chopped cabbage Rough chopped cabbage
Rinsed and drained small red or kidney beans Rinsed and drained small red or kidney beans

Trim and cut stew meat into bite sized pieces. Spread on plate and sprinkle with seasoned salt.
Stove top version: subheading: Stove top version:
In Dutch oven or stew pot, heat olive oil and brown meat on all sides, about 5 to 7 minutes. When done add the onion and garlic and continue saute until onions are translucent about 2 to 3 minutes.
Add broth, reserving out ½ cup, and remaining ingredients except added veggies.
Bring to a boil then lower heat to a simmer. Simmer stew 30 to 35 minutes until meat and potatoes are cooked through and are tender.
Add any added vegetable and continue simmer another 10 minutes.
Mix 4 tablespoons cornstarch with ½ cup of liquid from pot. Increase heat and when pot comes to a boil add cornstarch mixture to pot and stir continuously for 2 minutes to thicken.
If thicker stew is needed mix additional tablespoon of cornstarch with 2 tablespoons liquid from pot, return mixture to pot, set pot to saute and boil for 2 minutes minimum.
Remove from heat and serve.
Instant Pot version: subheading: Instant Pot version:
Turn on Instant Pot. Set to Saute, High. Heat olive oil and brown meat on all sides, about 5 to 7 minutes. When done add the onion and garlic and continue saute until onions are translucent about 3 to 4 minutes.
Turn pot off. Add broth, reserving out ½ cup, and remaining ingredients except added veggies.
Turn pot on manual, high pressure and set for 8 minutes. When done allow NPR, 10 minutes minimum. Then QR any remaining steam.
When safe, remove top and add vegetables. Set pot to Manual, 0 minutes. When done, NPR 5 minutes then QR any remaining steam.
Set pot to Saute. Mix 4 tablespoons cornstarch with ½ cup of liquid from pot. When pot comes to a boil add cornstarch mixture to pot and stir continuously for 2 minutes to thicken.
If thicker stew is needed mix additional tablespoon of cornstarch with 2 tablespoons liquid from pot, return mixture to pot, set pot to saute and boil for 2 minutes minimum.
Turn pot off or set to Keep Warm.

To turn this into a soup, you could probably (I've not tested this) add a 2 cups of beef broth and one of water, and leave out the cornstarch mixture.  To turn this into a soup, you could probably (I've not tested this) add a 2 cups of beef broth and one of water, and leave out the cornstarch mixture.
Jen Howell's home grown recipe. No other attribution.  Jen Howell's home grown recipe. No other attribution.