°2 1/2 tbsp canola oil
°3-4 pounds chuck roasting
°7-8 Cups Low Sodium Beef Broth
°1/4 teaspoon fresh ground black
°2 laurel leaves
°1 Medium Chopped Onion
°2 ribs chopped celery
°2 peeled and chopped islands
°2 garlic cloves, chopped
°1 teaspoon dried parsley
°1/2 teaspoon oregano dried
°1/2 teaspoon marjoram dried
°1/4 teaspoon dried thyme leaves
°1/4 teaspoon dried basil
°2 Yukon gold potatoes medium cut into cubes
°1/4 pounds green beans cut and
°Cut in 1 inch strips
°1 can (14.5 oz) small tomato cubes
°1 tbsp Worcestershire sauce
Eat 1 1/2 tablespoons of canola oil in the Dutch oven or heavy stock over medium to medium high heat. Add a roasted chuck and burn it to redness each side. Add about 3 cups of beef broth (or enough to cover), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until the fork is cooked.
After beef simmer for about 2 hours 1 tbsp canola oil in a separate Dutch oven or heavy stock over medium heat. Add onion, celery and carrot; Cook 5-7 or until the onion and celery are cooked. Reduce the heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; Cook for 1 minute, stirring constantly.
Add 4 cups of beef broth, potatoes, green beans, chopped tomatoes and Worcestershire sauce. Place 1 1/2 cup of broth that you have cooked roast in caution to get rid of bay leaves. mature until the vegetables are cooked; 20-30 minutes.
Remove the grilled chuck from the pot and cool on the chopping board. Tear it apart with fork 2 that gets rid of fat and cartilage. Add grated beef to the saucepan and warm for 5 minutes.