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Directions
Step 1
Eat 1 1/2 tablespoons of canola oil in the Dutch oven or heavy stock over medium to medium high heat. Add a roasted chuck and burn it to redness each side. Add about 3 cups of beef broth (or enough to cover), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until the fork is cooked.
Step 2
After beef simmer for about 2 hours 1 tbsp canola oil in a separate Dutch oven or heavy stock over medium heat. Add onion, celery and carrot; Cook 5-7 or until the onion and celery are cooked. Reduce the heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; Cook for 1 minute, stirring constantly.
Step 3
Add 4 cups of beef broth, potatoes, green beans, chopped tomatoes and Worcestershire sauce. Place 1 1/2 cup of broth that you have cooked roast in caution to get rid of bay leaves. mature until the vegetables are cooked; 20-30 minutes. Remove the grilled chuck from the pot and cool on the chopping board. Tear it apart with fork 2 that gets rid of fat and cartilage. Add grated beef to the saucepan and warm for 5 minutes
Enjoy!
