Beef Stew

3 cups low-sodium beef broth

3 tablespoons flour or gluten-free flour

3 tablespoons tomato paste

Kosher salt and black pepper

2 ½ pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime, I start with a 3 lb piece before trimming off fat)

1 ½ cups yukon gold potatoes, peeled and diced into 1 inch pieces

1 ½ cups carrots, sliced ½ inch thick diagonal, from 3 to 4 medium carrots

1 cup chopped celery, from 3 ribs

1 medium onion, cut into ½ inch pieces

4 ounces white button mushrooms, quartered

3 sprigs fresh thyme

2 bay leaves

½ cup frozen peas, thawed

Directions at skinnytaste.com

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