It’s not pretty but dang it tastes good!!!
Ingredients:
• 2 tablespoons canola oil
• 1 1/2 lbs chuck roast cut into ½ inch pieces
• ⅓ cup all purpose flour
• Salt and pepper
• 1 tsp Seasoning salt (Lawry’s)
• 1 yellow onion, chopped
• 2 cloves of garlic, minced
• 2 celery ribs, chopped
• 1 cup baby carrots, halved
• 1 cup shredded potatoes,l
• 3 cups of beef broth
• ½ teaspoon dried thyme
• 1 bay leaf
Directions:
1. In a large thick bottomed skillet heat the oil over medium high heat.
2. Mix together flour, seasoning salt and 1/2 tsp pepper.
3. Toss the meat in flour mixture and then add to the oil. Stir and cook for about a minute while the meat browns.
4. Add the onions, garlic, celery, carrots, potatoes, and pinch of salt. Cook for another 2 minutes before adding the broth, thyme, and bay leaf. Scrape the bottom of the pan to loosen the brown bits.
5. Bring to a boil and then reduce to a simmer. Cook, uncovered for 15 to 20 minutes or until the vegetables are tender.
6. Remove the bay leaf, and adjust seasonings. Serve warm.
boymomfoodie.mom 