By: Matthew Liang
(does not include mash) 2 pounds beef chuck 16 ounces organic beef stock 1/2 of an onion 1 stalk of celery 1 large carrot 1.5 tablespoons of salt (and to taste) 1/2 tablespoon of pepper Sprig of rosemary Sprig of thyme 2 tablespoons of flour 1 tablespoon of european butter
Season beef with salt and pepper and sear in a pot or pan. Remove beef chuck to a plate before putting in onions, carrots, and celery. Put in butter and flour and cook off the “raw edge” (2 minutes). Pour in beef stock and beef chuck with its accumulated juices. Throw in a sprig of thyme and rosemary. Bring to a boil before backing it down to a low-heat setting. Simmer 2-3 hours. Serve over mashed potatoes, rice, or wide egg noodles. Garnish with thyme leaves.