Ingredients
3lbchuck roast,cut into 2-inch chunks
1tspkosher salt
½tspcoarse ground black pepper
2tbspflour
2tbspunsalted butter
2tbspcanola oil
½yellow onion,chopped
4garlic cloves,minced
2carrots,cut into 2-inch chunks
2Yukon potatoes,chopped
4cupsbeef broth
¼cuptomato paste
1bay leaf
1tspthyme
1tbspWorcestershire sauce
Preparation
Preheat the oven to 325 degrees F and season the beef chunks with salt and pepper before dredging in flour.
Add the butter and canola oil to a large dutch oven on medium heat and brown the beef on all sides in batches for about 3 to 4 minutes on each side.
Remove the last batch of the beef and add in the onions, garlic, and carrots and cook for 2 to 3 minutes until slightly caramelized before adding the potatoes in along with the broth, tomato paste, bay leaf, thyme, and Worcestershire sauce and stirring to combine.
Add the beef back into the pot, cover and cook in the oven for 3 hours. Remove the bay leaf.
Serve warm, and enjoy!
