Ingredients
2 - 3 lb chuck roast
1 yellow onion, diced
2 celery stalks, diced
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp red pepper flakes
1 tsp beef bouillon powder
Salt & pepper to taste
1 tbsp Worcestershire sauce
⅓ cup all purpose flour
¼ cup olive oil
3 oz tomato paste
1 tbsp beef “better than bouillon”
6 cups beef broth
2 bay leaves
1 sprig rosemary
2 carrots, diced
3 - 4 yellow potatoes, diced
¼ cup frozen sweet peas
Directions
Step 1
Diced your chuck roast into 1 inch cubes, trimming off fat if desired. Add seasoning, Worcestershire sauce and mix until evenly coated. Now add your flour and mix until the meat is evenly coated with your flour.
2 - 3 lb chuck roast
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp red pepper flakes
1 tsp beef bouillon powder
Salt & pepper to taste
1 tbsp Worcestershire sauce
⅓ cup all purpose flour
Step 2
In a large pot on medium-high heat, add your olive oil and sear your meat on each side for about 5 minutes. You may have to do this in batches so you don’t overcrowd the pot.
¼ cup olive oil
Step 3
Once seared, remove from pot.
Step 4
Sauté onions and celery, when they become soft and fragrant add in your tomato paste and better than bouillon. Stir and let this cook down for about 2-3 minutes.
1 tbsp beef “better than bouillon”
3 oz tomato paste
Step 5
Now you can add beef broth, bay leaves, rosemary and the meat back to the pot. Turn the heat down to medium-low. Let this simmer on a low boil for 1 hour.
6 cups beef broth
2 bay leaves
1 sprig rosemary
Step 6
After an hour your stew should have reduced and the meat should be tender. If it’s too thick you can add 1 more cup of beef broth.
Step 7
Add in your potatoes, carrots, and peas. Simmer for 30 more minutes.
3 - 4 yellow potatoes, diced
2 carrots, diced
¼ cup frozen sweet peas
Step 8
Remove rosemary stems. At this point do a taste test and see if you’d like to adjust anything.
Step 9
Serve with rice and/or buttered bread, enjoy!
