This stew is simple to make and very hearty!  No need to brown the meat with this recipe.  It’s got all the flavor without all the labor!

Recipe

2-3 tablespoons good olive oil

3 onions, minced

1/4 cup tomato paste

6 cloves garlic, minced

1 tablespoon fresh chopped thyme or 1 teaspoon dried

1/3 cup all-purpose flour

1  1/2 cups organic chicken broth

1  1/2 cups organic beef broth

1/3 cup soy sauce

2 bay leaves

1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks

Salt and Pepper

1 1/2 pounds red potatoes (about 5-6), chopped into 1-inch pieces

1 pound carrots (about 6), peeled and chopped

2 cups frozen peas

Heat the oil in a large skillet.  Add the onions, tomato paste, garlic and thyme and saute over medium high heat until softened and lightly browned.  Stir in flour and cook for 1 minute.  Slowly whisk in the chicken broth, scraping up any brown bits.  Add to the crock pot along with beef broth, soy sauce and bay leaves.  Season the beef with salt and pepper and nestle into the crock pot.  Add the potatoes and carrots.  Cook on low for 9-11 hours or on high for 5-7 hours.  Add the peas at the end just before serving to heat through.  Add salt and pepper to taste and serve with homemade bread or rolls and a salad.