I decided to buy beef chuck boneless arm pot roast meat then cut it into 2 inch squares or slightly larger. This was a good idea in the end, for it was tender and absolutely delicious.
1.8 pound beef chuck boneless arm pot roast
2 cans Swanson Chicken Broth (14 ounce)
1 can Swanson Vegetable Broth (14 ounce)
1 bag organic large carrots (cleaned and cut in large chunks)
1 teaspoon celery salt
1/2 teaspoon paprika
3 medium sweet vidalia onions (cut in large chunks)
8 cloves of garlic (crushed)
1 teaspoon thyme (dried)
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons sugar
1 can of peas (15 ounce)
5 medium potatoes (peeled and cut into large chunks)
1 tablespoon sweet rice flour
Here is the easy part. I played online video games while I cooked this.
Place all the ingredients (except the peas and the sweet rice flour) into a large dutch oven like in the picture below.
When all ingredients (except the peas and sweet rice flour) are in the dutch oven, cover and heat on the stove top using low heat for 2 hours stirring occasionally. After 2 hours, uncover and add the sweet rice flour and the peas. Cook for another half hour uncovered stirring more frequently than before.
Cool a bit to serve and enjoy.
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