Congratulations
Bennie Burgman
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Congratulations
Bennie Burgman
6 tablespoons All Purpose Flour (divided)
¼ teaspoon Salt (optional)
½ teaspoon Pepper (divided)
1 ½ pounds Boneless Beef Chuck Roast (cut into 1 inch cubes)
1 Medium Onion (chopped)
1 tablespoon Canola Oil
3 Garlic Cloves (minced)
3 cups Beef Broth
14 ½ ounces Stewed Tomatoes (cut up)
¾ teaspoon Dried Thyme
3 Large Potatoes (peeled and cut into 1 inch cubes)
3 Medium Carrots (cut into 1/4 inch slices)
½ cup Peas (frozen, thawed)
Directions
In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper Add beef, a few pieces at a time, and turn to coat In a Dutch oven over medium high heat, brown beef in oil in batches
Remove and set aside Add onion to the pan and cook until tender Add garlic; cook 1 minute longer Stir in remaining flour and pepper until blended Gradually stir in broth Add the beef, tomatoes and thyme Cover and bake at 350° for 1 1/4 hours
Add the potatoes and carrots Cover and bake 1 hour longer or until meat and vegetables are tender Stir in peas; cover and let stand for 5 minutes before serving
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