Careme

Ingredients

• Beef Chuck Stew 1 lb $11.99
• Organic Loose Carrots 3 medium, sliced $1.49
• Celery Bunch 3 stalks, sliced $2.79
• Yellow Onion 1 medium, diced $1.49
• Baby Bella Mushrooms 8 oz, halved or sliced $2.69
• Yellow Potato 3 medium, cut in chunks $1.49
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Thyme, 0.75 OZ 1 tsp leaves $2.99
• Olive oil 1 tbsp pantry
• Tomato paste 1 tbsp pantry
• Beef broth or water 3 cups pantry
• Flour 1 tbsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Pat 1 lb beef chuck stew dry and season with salt and pepper. Toss lightly with 1 tbsp flour.
2. Heat 1 tbsp olive oil in a heavy pot over medium-high. Brown the beef in two batches, 2 to 3 minutes per side; remove to a plate.
3. Add diced onion, sliced carrots, and sliced celery to the pot. Cook 4 minutes until beginning to soften. Stir in minced garlic and 1 tbsp tomato paste; cook 30 seconds.
4. Return beef to the pot. Add 3 cups beef broth or water and 1 tsp thyme. Bring to a boil, then reduce to a steady simmer. Cover and cook 25 minutes.
5. Add the potato chunks and mushrooms. Continue simmering uncovered 15 to 20 minutes, until potatoes are tender and beef is soft enough to cut with a spoon.
6. Taste and adjust salt and pepper. If needed, simmer a few extra minutes to thicken. Serve hot.