Grandma's Beef Stew

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 large carrots, peeled and diced
• 2 celery stalks, sliced
• A few cups beef broth, as needed, or water plus beef bouillon to taste
• 2 fresh tomatoes, chopped
• Green cabbage, finely chopped
• 2 large Yukon Gold potatoes, peeled and diced
• 2 tablespoons fresh thyme or marjoram, chopped
• Salt and black pepper

Instructions

1. Pat the chuck roast dry, season it with salt and pepper, and brown it whole in the oil in a large pot. Remove it from the pot and set it aside.
2. Add the onion, carrots, celery, cabbage, and thyme. Cook until the vegetables begin to soften, scraping up any browned bits.
3. Return the chuck roast to the pot. Add the broth, tomatoes, and potatoes. Bring to a simmer, partially cover, and cook until the beef and vegetables are tender, about 50–60 minutes. Add more broth if needed.
4. Adjust the salt and pepper before serving.