Ingredients
3lbschuck roast
1tspkosher salt
½tspcoarse ground black pepper
2tbspflour
2tbspunsalted butter
2tbspvegetable oil
4garlic cloves,minced
1yellow onion
2green bell peppers
2lbsyukon gold potatoes,cubed
4cupsbeef broth
1tspdried thyme
1tbspWorcestershire sauce
8ozmushrooms,sliced
Preparation
Preheat the oven to 325 degrees F.
Season the beef chunks with salt and pepper.
Add the butter and vegetable oil to a large Dutch oven on medium heat.
Add the beef, then brown them well on all sides for 3 to 4 minutes, in batches.
Remove the last batch of the beef, then add in the garlic, onions, bell peppers and potatoes.
Cook for 2 to 3 minutes until slightly caramelized before adding the broth, thyme and Worcestershire sauce. Stir to combine.
Add the beef back into the pot, then cover and cook in the oven for 2 hours.
Add the mushrooms to the pot, then stir well.
Continue to cook for 1 additional hour.
Serve warm, and enjoy!
