the very best
☑️ SUPER TENDER BEEF
☑️ PERFECT VEGETABLES
☑️ CROCK POT OPTION
☑️ KID APPROVED!
Brown chuck roast in batches.
Make sure there is a well established crust on at least 2 sides.
Sautee onion, leek, and garlic.
Work tomato paste into the vegetables.
Deglaze with balsamic vinegar - be sure to scrape up all the browned bits!
Return beef to pot. Add broth, salt, pepper, fresh thyme, and bay leaf.
Bring broth to a simmer, then transfer to a 350°F oven. Braised 2 hours.
Add slurry (cornstarch or arrowroot powder) to thicken.
Add carrot, celery, and potato. Bring liquid to a simmer again, then place in over to braise 1-1.5 more hours.
The stew is ready when the vegetables are tender and the meat is falling apart.