Beef Stew

So today I decided to make a big old batch of beef stew for dinner (it has been cold here!) I have never made stew and had no real recipe... here is what I came up with:

2lbs stewing beef cut into cubes
1/4 cup flour
S & P
2 tbsp olive oil
2 bottles dark beer
2 cans beef stock concentrate
2 tsp thyme
2 tsp rosemary
2 bay leaves
S & P
3-4 cloves garlic, minced
1/2 tsp dry mustard
2-3 carrots, chopped into large pieces (I like chunky stew)
3-4 stalks celery, chopped into large pieces
4 potatoes, chopped into large pieces
1 onion, chopped into large pieces

Mix flour, salt, and pepper. Toss beef cubes in flour until coated. Heat up olive oil in a large pot, toss in beef (in batches) and brown all sides. Add beer, stock, 2 cans water, thyme, rosemary, bay leaves, garlic, and salt & pepper. Bring to a boil then turn down and simmer until beef is tender (mine took about 2 1/2 hours.) About 30 minutes before you want to eat, add carrots and celery. 10 minutes later, add potatoes (if you use smaller pieces, adjust this accordingly.) Cook for about 15-20 minutes of until all veggies are tender but not mushy. Serve and enjoy!

This is not a thick stew, more of a chunky soup This would freeze very well (most of my batch is in the freezer already!