In a large Dutch oven or large pot brown up ground beef over medium high heat. Drain any excess grease out. Add in vegetables (onions, carrots, celery, and potatoes) and stir for 5 minutes. Stir in garlic & butter for 1 minute.
Stir in rotel tomatoes, tomato paste, Worcestershire, and black pepper. Sprinkle in flour and stir to coat for 1 minute.
Pour beef broth in and stir to combine. Bring to a boil over high heat. Season with salt to taste.
Lower heat to medium high, place lid on slightly and simmer for 30 minutes. Every so often remove lid and stir. Check for doneness. Potatoes, carrots, and celery should be fork tender. Stew should be thick.
TIP: Add more broth towards the end for a thinner stew. For a thicker stew cook without lid.
You r stew looks so good
Thank you!