Ingredients

• 2 lb. beef chuck roast, cut into 1" pieces
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 8 oz. Baby bella mushrooms, sliced
• 1 small onion, chopped
• 1 medium carrot, peeled and cut into rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tbsp. tomato paste
• 6 c. low-sodium beef broth
• 1 tsp. fresh thyme leaves
• 1 tsp. freshly chopped rosemary

Directions

1. Pat beef dry with paper towels and season well with salt and pepper.

2. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side.

3. Remove from pot and repeat with remaining beef, adding more oil as necessary.

4. To same pot, add mushrooms and cook until golden and crispy, 5 minutes.

5. Add onion, carrots, and celery and cook until soft, 5 minutes.

6. Add garlic and cook until fragrant, 1 minute more.

7. Add tomato paste and and stir to coat vegetables.

8. Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

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