Beef & Potato Stew

About This Recipe

Boneless chuck roast cooked with carrots, potatoes, and celery.  A heart warming meal that can be served over rice for additional calories.

Ingredients

• 1 ½ lb boneless beef chuck roast
• 1 ½ lb baby yellow potatoes
• 5 medium carrots
• 5 celery stalks
• 1 large onion
• 1 Tbsp garlic
• 2 Tbsp olive oil
• 4 beef bullion cubes
• 4 cups water
• 2 tsp cornstarch
• 2 tsp cold water
• 2 Tbsp flour (use oat flour for gluten free alternative)
• 2 Tbsp butter

Instructions

1. Heat a large pot over medium high heat and add 1 Tbsp olive oil. Dice the onion and add to the pot with the garlic.
2. Cut the roast into 1 inch cubes and add to the pot with an additional Tbsp of olive oil once the onions have become translucent. Season with salt and pepper.
3. Dissolve the bullion cubes into 4 cups of water and add to the pot once the beef has browned. Bring to a boil and then reduce heat to low, cover the pot and simmer for 1 hour.
4. Cut the potatoes, celery, and carrots into a large dice and set aside.
5. After 1 hour, add in the potatoes, celery, carrots, and 2 tsp of cornstarch mixed with 2 tsp of cold water to the pot and stir. Cover and simmer for 1 more hour.
6. Make a roux by melting 2 Tbsp of butter and mixing in 2 Tbsp of flour in a pan over medium heat. Add to the stew and stir to thicken. You can omit this if you need a gluten free option.
7. This recipe makes 5 servings. Divide the stew evenly into your containers.