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Ingredients
  • 3 tablespoons oil high smoke point variety, divided
  • ⅓ cup all purpose flour for dredging
  • 2 ½ to 3 pounds beef chuck roast or stew meat cut into 1-inch cubes
  • 3 cups beef broth or stock
  • ⅓ cup apple cider or apple juice
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons salt divided
  • 2 teaspoons black pepper divided
  • 1 teaspoon garlic powder or 2 to 3 minced garlic cloves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • 3 cups bite-sized Yukon gold potatoes about 1-pound
  • 2 cups bite sized carrots about 5 to 7
  • 1 ½ cups diced yellow or sweet onion about 1 large
  • 1 cup bite-sized cut celery about 2 to 3 stalks
  • Optional: cornstarch for thickening
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