Ingredients
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1/4 cup all-purpose flour
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1 1/2 lbs beef chuck roast, cut into 1-inch pieces
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3 tbsp canola oil
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1 large onion, finely chopped
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1 (8 oz) can Hunt's Tomato Sauce
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2 cups reduced-sodium beef broth
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1 (1.5 oz) packet McCormick Beef Stew Seasoning Mix
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4 medium carrots
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24 oz baby potatoes, scrubbed
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Italian bread, optional for serving
Steps
1
Preheat oven to 350°F. To a medium bowl, add the flour, and season with salt and pepper. To bowl, add the beef, tossing to coat. In a large heavy-duty oven-safe pot or Dutch oven, heat oil on medium-high. Add beef in batches, making sure not to overcrowd the pan. Cook each batch about 5 min., until golden on all sides. Transfer browned meat to a plate.
2
Reduce heat to medium and add the onion. Sauté, stirring frequently, 5–7 min., until mostly softened. Stir in tomato sauce, letting cook 30 sec.–1 min. Add the beef broth and seasoning mix, using a wooden spoon to scrape any bits stuck to the bottom. Return beef to pot and season with salt and pepper. Bring mixture to a simmer, cover, and then transfer to oven. Cook 1½–2 hours, until beef is tender.
3
Meanwhile, cut the carrots on a bias into 1-inch rounds. Dice the potatoes into 1-inch pieces. When beef is tender, carefully stir in carrots and potatoes. Return to oven uncovered and bake 25–35 min., until vegetables are tender. Serve with fresh Italian bread.
