Prep and season the beef

• Cut the beef stew meat into smaller, bite-sized pieces so the chunks cook evenly.
• Place the beef in a large bowl and coat it with half of the SPG Tri-O and half of the 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 with the beef

• 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 to a boil, then keep it on the low side of medium-high heat.

Add the carrots

• Add the diced carrots to the pot and stir to combine.
• Cover again and cook until the beef starts becoming tender.

Add the potatoes

• Add the baby gold potatoes to the pot.
• Cover and cook until the potatoes start to soften.

Make the slurry

• In a separate bowl, whisk together the flour and water.
• Add more water as needed until the slurry is smooth and free of lumps.

Thicken the stew into gravy

• 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 SPG Tri-O and 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 to cook out the raw flour taste and finish softening the potatoes.

Serve

• Spoon the beef stew into bowls and serve hot.