Country: United States Of America Region / Locale: New england Servings: Serves 4

Ingredients

• beef chuck – 2 lbs / 900 g
• olive oil – 2 tbsp / 30 ml
• onion – 1 large, diced
• garlic cloves – 4, minced
• carrots – 3, sliced
• celery stalks – 2, sliced
• potatoes – 3 medium, diced
• tomato paste – 3 tbsp / 50 g
• beef broth – 5 cups / 1.2 L
• bay leaves – 2
• fresh thyme – 1 tsp / 5 g
• salt – to taste
• black pepper – to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck pieces on all sides, about 5-7 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until translucent.
3. Stir in the carrots, celery, and potatoes, cooking for an additional 5 minutes.
4. Return the beef to the pot and add the tomato paste, stirring to coat the meat and vegetables.
5. Pour in the beef broth, add bay leaves, thyme, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and let simmer for 2 hours or until beef is tender, stirring occasionally.
7. Remove bay leaves before serving.

Substitutions

• beef chuck -> lamb shoulder
• olive oil -> vegetable oil
• beef broth -> chicken broth
• fresh thyme -> dried thyme

Enhancements in the Next Evolution

• Add a splash of red wine during the initial sautes for depth of flavor.
• Use homemade beef broth for a richer taste.
• Incorporate smoked paprika for an added smoky note.
• Include mushrooms for an earthy flavor.