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Ingredients

• 2 lb boneless, Utah-raised beef chuck roast, cut into 1-inch cubes
• 1/4 cup Lehi Mills unbleached, all-purpose flour
• 1 tsp  Redmond Real salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion finely chopped
• 1/2 cup beef broth
• 1 bay leaf
• 2 cup baby carrots
• 4 russet potatoes peeled, and cut into 1-inch chunks

Instructions

1. Place the beef cubes, flour, and salt and pepper in a large ziptop bag or bowl. Seal and shake to coat all cubes with flour or stir gently.
2. In a large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. Do not crowd meat in a pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As the meat browns, remove it to crockpot.
3. Add the onions to the drippings in skillet and sauté until tender. Add the onions to the crockpot.
4. Stir in the beef broth and bay leaf. Cover and cook on LOW for four hours.
5. Add the carrots and potatoes and stir gently to combine. Cook on LOW for another two to four hours or until meat and vegetables are tender.
6. Adjust the seasonings with salt and pepper to taste.

Notes

To freeze: cool the stew completely. Wrap, label, and freeze in an airtight container. Reheat on the stovetop or in the microwave before serving.

Note: the stew can also be cooked on the stovetop. Simmer on low for 2 to 3 hours until the meat is tender, adding the vegetables in the last 30 minutes of cooking.

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.