Ingredients
2.75 pounds boneless beef chuck roast, cut into bite-sized pieces
Splash of olive oil
2 tablespoons butter or olive oil
2 large shallots, chopped
2 celery stalks, chopped
3 carrots, peeled and chopped
3 garlic cloves, minced
3 Yukon Gold potatoes, cut into 1" pieces
2 tablespoons flour
2 sprigs of fresh Freeman Herbs Organic rosemary
2 sprigs of fresh Freeman Herbs Organic thyme
2 bay leaves
5 cups low-sodium beef or vegetable broth
Kosher salt and pepper, to taste
Directions
In a large Dutch oven, heat olive oil and brown the beef pieces, seasoning with salt and pepper. Remove and set aside.
Add butter, shallots, celery, and carrots. Cook until softened, then add garlic.
Add potatoes and browned beef back to the pot, sprinkle with flour, and stir.
Stir in rosemary, fresh thyme, bay leaves, and salt. Add broth and bring to a boil.
Reduce heat, cover, and simmer for about 1.5 hours until beef is tender. Adjust seasoning as needed.
Remove bay leaves and rosemary stalks before serving.
Enjoy!