Step 1

Heat a large pot over medium high heat and add 1 Tbsp olive oil. Dice the onion and add to the pot with the garlic.

Step 2

Cut the roast into 1 inch cubes and add to the pot with an additional Tbsp of olive oil once the onions have become translucent. Season with salt and pepper.

Step 3

Dissolve the bullion cubes into 4 cups of water and add to the pot once the beef has browned. Bring to a boil and then reduce heat to low, cover the pot and simmer for 1 hour.

Step 4

Cut the potatoes, celery, and carrots into a large dice and set aside.

Step 5

After 1 hour, add in the potatoes, celery, carrots, and 2 tsp of cornstarch mixed with 2 tsp of cold water to the pot and stir. Cover and simmer for 1 more hour.

Step 6

Make a roux by melting 2 Tbsp of butter and mixing in 2 Tbsp of flour in a pan over medium heat. Add to the stew and stir to thicken. You can omit this if you need a gluten free option.

Step 7

This recipe makes 5 servings. Divide the stew evenly into your containers.