1 Tablespoon olive oil
1 lb. chuck roast, trimmed and cut into cubes
1 yellow onion, diced
4 large carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon crushed rosemary
2 bay leaves
2 cups beef broth
2 Tablespoons butter, softened
2 Tablespoons flour
Heaping 1/3 cup frozen peas
Serve over mashed potatoes
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.
Instead of a large pot, you can use a slow cooker. Just brown the meat in a large skillet first, then add the meat along with vegetables, spices and beef broth to the slow cooker. Simmer on low for 2-4 hours.