Ingredients
3lbschuck roast,cut into 2-inch chunks
1tspkosher salt
½tspblack pepper,coarse ground
2tbspflour
2tbspunsalted butter
2tbspcanola oil
½yellow onion,chopped
4cloves garlic,minced
2carrots,cut into 2-inch chunks
2Yukon potatoes,chopped
1cupcorn
4cupsbeef broth
¼cuptomato paste
1bay leaf
1tspthyme
1tbspWorcestershire sauce
1cupgreen beans,(fresh or frozen)
1cupfrozen green peas
Preparation
Preheat the oven to 325 degrees F and season the beef chunks with salt and pepper before dredging in flour.
Put the butter and canola oil in a large dutch oven on medium heat and brown the beef on all sides in batches. This should take about 3 4 minutes per batch.
Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2 to 3 minutes until slightly caramelized, before adding the potatoes and corn in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.
Add the beef back into the pot, cover and cook in the oven for 2 hours and 30 minutes, then add in the green beans and peas for the last 30 minutes before removing from the oven.
Remove the bay leaf before serving.
