Ingredients: 2 bay leaves,2 cups beef broth,1/2 teaspoon freshly ground black pepper,2 Tablespoons butter, softened,4 large carrots, peeled and chopped,1 lb. chuck roast, trimmed and cut into cubes,2 Tablespoons flour,2 cloves garlic, minced,1 teaspoon kosher salt,1 Tablespoon olive oil,Heaping 1/3 cup frozen peas,Hot cooked mashed potatoes (try my Light ‘n Creamy Garlic Mashed Potatoes),1 teaspoon crushed rosemary,1 teaspoon thyme,1 yellow onion, diced
Instructions: In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.,When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it’s done. Serve hot over mashed potatoes.,Enjoy!