Chunky Pot Roast Stew
INGREDIENTS
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2 pounds boneless beef chuck pot roast
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¼ cup all-purpose flour
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1 teaspoon dried thyme
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½ teaspoon ground black pepper
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4 tablespoons olive oil
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1 cup chopped onion (1 large)
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3 cloves garlic, minced
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3 cups lower-sodium beef broth
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3 tablespoons tomato paste
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28 ounce can diced tomatoes, do not drain
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½ teaspoon salt
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16 ounces fresh baby Portobello mushrooms, diced into pieces
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1 medium chopped red sweet pepper
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2 stalks of celery, chopped into pieces
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1 cup of chopped carrots
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Snipped fresh Italian parsley
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