Ingredients:

  • 2 lbs chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups carrots, cut into bites
  • 2 cups potatoes, peeled and diced
  • 1 cup frozen peas
  • 2 cups mushrooms, sliced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp all-purpose flour (optional)
  • 1/4 cup cold water (optional)

Instructions:

  1. Heat vegetable oil in a large pot over medium-high heat.
  2. Add beef cubes in batches, searing for 3-4 minutes until browned on all sides. Remove and set aside.
  3. In the same pot, add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
  4. Return seared beef to the pot. Pour in beef broth, scraping up any browned bits from the bottom. Add thyme, rosemary, and bay leaf. Season with salt and pepper.
  5. Bring to a boil, then reduce heat to low. Cover and let simmer for 1.5 hours, stirring occasionally.
  6. After simmering, add carrots, potatoes, and mushrooms. Continue to simmer for another 30-45 minutes, until vegetables are tender.
  7. If desired, mix flour and cold water in a small bowl until smooth. Gradually whisk into the stew and cook for an additional 10 minutes, until thickened.
  8. Stir in frozen peas and let them heat through for 5 minutes. Adjust seasoning if necessary. Remove bay leaf before serving.