This is a hearty filling recipe to enjoy on a cold rainy fall or winter night


3 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
4 cups (1 quart) low-sodium beef broth
3 medium carrots
2 tsp chopped garlic
3 medium celery stalks(optional)
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn

Trim the roast of excess fat and grizzle and cut it into 1- to 1-1/2-inch cubes. Place the meat in pan and season well and set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. take about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.(do not over crowd the pot when searing the meat)
Add the onion and carrots and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and carrots and cook until the raw flavor has cooked off, about 1 to 2 minutes.
Pour in the beef stock, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot. Add pearl onions and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
potatoes into large dice and add them to the pot (peel and potatoes first, if desired). Stir to combine, cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour and add green beans,peas and corn
and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.


Serve with white rice and cornbread

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