Beef Stew by Well Plated

chuck roast, olive oil, kosher salt, black pepper, yellow onion, garlic, carrots, russet potatoes, beef broth, worcestershire sauce, bay leaf, dried thyme, tomato sauce, cornstarch, water, peas, parsley

Prep Time: 10 min
Cook Time: 1 hour 20 min
Total Time: 1 hour 30 min

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– 2 pounds boneless chuck roast
– 3 tablespoons extra-virgin olive oil (divided)
– 2 teaspoons kosher salt (divided)
– 1/2 teaspoon ground black pepper (divided)
– 1 large yellow onion
– 2 cloves garlic
– 1 pound carrots (about 6 medium)
– 1 large russet potato
– 114.5-ounce can low-sodium beef broth
– 1 tablespoon Worcestershire sauce
– 1 bay leaf
– 1 teaspoon dried thyme
– 1 can (8-ounce) no salt added tomato sauce
– 2 tablespoons cornstarch
– 2 tablespoons water
– 1 1/2 cups fresh or frozen peas (no need to thaw)
– Fresh parsley (optional for serving)

Prep Time: 10 min
Cook Time: 1 hour 20 min
Total Time: 1 hour 30 min

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