Ingredients

The following ingredients have 8 Servings
  • 3 pounds chuck roast (, cut into 2" chunks)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 1/2 yellow onion (, chopped)
  • 4 cloves garlic (, minced)
  • 2 carrots (, cut into 2 inch chunks)
  • 2 Yukon potatoes (, chopped)
  • 1 cup corn
  • 4 cups beef broth
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 cup green beans (, fresh or frozen)
  • 1 cup frozen green peas

Instruction

  • Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
  • Put the butter and canola oil in a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch) until it is browned very well.
  • Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2-3 minutes until slightly caramelized before adding the potatoes and corn 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 2:30 hours, then add in the green beans and peas for the last 30 minutes before removing the the oven.
  • Remove the bay leaf before serving.