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1
Place your trusty Dutch oven or thick bottom pot on the stove and heat it over medium heat with about 1 teaspoon of oil.
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2
Put your seasoned flour in a shallow bowl.
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3
Dredge your cubes of roast in the seasoned flour and place a portion of the beef cubes in the bottom of your Dutch oven.
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4
Cook to brown on all sides.
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5
When the first batch is browned, remove it from the pot to a plate and add the next batch of beef.
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6
The key is to leave enough room around the cubes of roast so they can brown and not steam and so the oil temperature doesnt lower due to crowding.
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7
You may need to add a little more oil into your pan between batches.
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8
Once all of the beef is browned and removed from the Dutch oven, add in your onions, carrots, celery and potatoes.
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9
Saute for 5 minutes.
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10
Then top the veggies with the chard.
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11
Preheat oven to 350 F.
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12
Next, add the beef broth/stock and enough water to equal 3 cups total.
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13
Stir and scrape the bottom of the Dutch oven to loosen the flavorful bits on the bottom of the pan.
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14
Place your thyme sprigs on top of the mixture in your Dutch oven.
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15
Add the beef on top of the thyme, put the lid on the pot and place in a 350 F oven for 1 1/2 hours or until beef is tender.
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16
If you are using conventional beef, you may need to cook your stew for some additional time.
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17
I have found that organic beef cooks faster.
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18
When done, remove pot from the oven and add the 3/4 cup of fresh herbs (rosemary and parsley).
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19
Your stew will look a little green at first, but after they are in the hot stew for 5 minutes or so it will be back to the normal color.
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20
Enjoy!
