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.
Ingredients
1.8 pound beef chuck boneless arm pot roast
2 cans Swanson Chicken Broth
1 can Swanson Vegetable Broth
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
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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