Ingredients:

  • 2 pounds chuck roast, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 cup celery, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Instructions:

  1. Season beef cubes with salt and pepper.
  2. Heat oil in the Dutch oven over medium-high heat. Add beef in batches, browning on all sides. Remove and set aside.
  3. Add onion and garlic to the pot, cooking until softened.
  4. Stir in tomato paste and Worcestershire sauce, scraping up browned bits at the bottom.
  5. Return beef to the pot and add broth, carrots, potatoes, celery, thyme, and rosemary.
  6. Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours, stirring occasionally.
  7. Ensure beef is tender and vegetables are cooked through. Adjust seasoning if necessary.
  8. Ladle into bowls and enjoy!