Ingredients
Scale
- 1 teaspoon vegetable oil
- 4 slices turkey bacon (diced)
- 3 pounds boneless chuck roast (cut into 1-inch pieces)
- Salt and freshly ground pepper (to taste)
- 2 large onions (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 ½ cups beef broth
- 1 tablespoon brown sugar
- 2 sprigs thyme
- 1 pound carrots (peeled and cut into chunks)
- 1 ½ pounds Yukon Gold potatoes (peeled and cut into pieces)
- ½ cup chopped parsley
Instructions
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the turkey bacon and cook until browned, about 4–5 minutes. Remove with a slotted spoon and set aside.
- Season the beef with salt and pepper. Brown the beef in batches, about 1–2 minutes per side, then remove from the pot.
- Reduce heat to medium; add onions and sauté until golden brown, about 5 minutes. Add garlic and cook until fragrant.
- Stir in flour and tomato paste, cooking for another minute until deep red. Gradually pour in beef broth while scraping up browned bits.
- Add remaining broth, brown sugar, seasoned salt, pepper, turkey bacon, and thyme. Bring to a boil.
- Cover and reduce heat to simmer for one hour.
- Add carrots and potatoes; cover again and cook for an additional hour until everything is tender.
- Adjust thickness by boiling uncovered if necessary or using a flour slurry.
- Discard thyme sprigs, taste for seasoning, adjust as needed, then stir in parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg