Ingredients
1 tbsp. virgin olive oil
1 lb. chuck roast, trimmed
1 yellow onion, diced
4 large carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. salt
½ tsp. black pepper
1 tsp. thyme
1 tsp. rosemary, crushed
2 bay leaves
2 cups beef broth
2 tbsp. non-fat butter
2 tbsp. flour
⅓ cup frozen peas
Preparation
In a large pot, add in olive oil and roast, cooking for 4 minutes.
Add in remaining ingredients except for flour and frozen peas.
Let cook for 2-4 hours.
Once ready, remove bay leaves.
In a bowl, add flour and butter and stir into stew.
Add in peas.
