Measurements

• 2 lbs Beef Chuck Roast
• 1 lb Beef Stew Meat
• 2 tbsp Olive Oil
• 1 large Yellow Onion
• 3 cloves Garlic
• 4 Carrots
• 3 stalks Celery
• 4 Potatoes
• 4 cups Beef Broth
• 2 tbsp Tomato Paste
• 1 tbsp Worcestershire Sauce
• 2 Bay Leaves
• 1 tsp Dried Thyme
• Salt and Black Pepper to taste
• 2 tbsp Flour
• 2 tbsp Fresh Parsley

Preparation Method

• Heat olive oil in a large pot over medium-high heat.
• Add beef chuck roast and beef stew meat, searing until browned on all sides.
• Remove and set aside.
• In the same pot, add diced onion and minced garlic.
• Sauté until onions are translucent.
• Stir in flour and cook for 1-2 minutes.
• Add beef broth, tomato paste, and Worcestershire sauce.
• Stir well to combine.
• Return the browned beef to the pot.
• Add bay leaves, dried thyme, salt, and black pepper.
• Bring to a boil, then reduce heat to low and simmer for 1 hour.
• Add carrots, celery, and potatoes.
• Continue to simmer for another 30-40 minutes, or until vegetables are tender.
• Remove bay leaves and adjust seasoning if necessary.
• Garnish with fresh parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.