Beef stew is such a great Sunday dinner. Do a little prep work in the morning and let the oven do the rest. This goes great with mashed potatoes or any kind of potatoes. You can also have this dinner with egg noodles or bread too, it will be so delicious 😋.

Ingredients:

3 pound chuck roast

Salt and pepper

1 tablespoon olive oil

1 onion sliced

4 garlic cloves peeled and smashed

1/4 cup flour

2 tablespoons butter

2 small Bay leaf or 1 big

1 32 ounce container Beef stock/broth

2 cups water

2 tablespoon tomato paste

2 sprigs of thyme

3 carrots peeled and chopped

4 medium potatoes cleaned, peeled, and chopped

1. Chop up the roast into 1 in cubes. Put oil in a Dutch oven or oven safe pan. Salt and pepper the beef really good. Cook the beef in batches until you get a nice sear and brown color on there. Its important not to over crowd the pan. Set beef aside when done.
2. Add more oil if you need to and saute the onion until soft, add the garlic in before the onion is done about a couple minutes.
3. Start the oven to 325 degrees. When the onion is done add the beef back in along with the butter. Let the butter melt then add in the flour, let it cook a couple minutes while stirring so the flour don’t burn. Add in 1/4 cup of broth and deglaze the pan scrapping up all the goodness that stuck to the bottom of the pan. Then add tomato paste, and rest of broth, water, bay leaf, and thyme mixing it all up so the flour gets incorporated in. Then bring to a simmer.
4. Put the lid on the pan and put it in the oven for about 3 hours. Don’t Peak!!
5. After its been 3 hours, add the carrots and potatoes and cook another hour until they are soft. Serve and enjoy.