Chuck Roast
Winter Chuck and Thyme Stew
Chuck Roast
Winter Chuck and Thyme Stew
Prep Time: 10 minutesPT10M
Cook Time: 2 hours, 15 minutesPT2H,15M
Servings: 5
This Chuck and Thyme Stew will warm the soul whether it’s winter or any other season. Prepared with Natural Angus beef chuck roast, fresh thyme, and Yukon gold potatoes.
Ingredients
2 lbs Aspen Ridge Natural Angus Beef chuck roast, cut into bite-sized pieces
3 cloves of garlic, minced
1 onion, diced
2 pieces of bacon, cut into small pieces
3 Tbsp all-purpose flour
1 Tbsp olive oil
14.5 oz stewed tomatoes
4 cups beef broth
1 bay leaf
1 bunch fresh thyme
4 medium carrots, cut into 1-inch pieces
4 medium Yukon gold potatoes, cubed into 1-inch pieces
Preparation
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Preheat the oven to 350 degrees.
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In a Dutch oven, cook meat over medium-high heat until you get a good sear on it. Remove from the pan and set aside in a bowl. Once the meat is set aside, add the diced onion and bacon to the pan and begin to sweat the onions and cook the bacon.
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Once onions are translucent, add the flour to the pan and cook for approximately 3 minutes over medium heat to get rid of the raw flour taste.
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Add the cooked chuck back to the pan, along with the beef broth, thyme sprigs, stewed tomatoes, and bay leaf. Cook in the oven at 350 degrees for approximately 1-hour. Remove the Dutch oven from the oven and add the carrots and potatoes. Put back into the oven and cook for an additional hour at 350.
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With a fork, test the potatoes to make sure they’re fork-tender. Season with salt and pepper to taste and serve!