Chuck Roast

Winter Chuck and Thyme Stew

natural angus beef chuck and thyme winter stew recipe

Chuck Roast

Winter Chuck and Thyme Stew

Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
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.


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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. With a fork, test the potatoes to make sure they’re fork-tender. Season with salt and pepper to taste and serve!