Step 1

Cube the chuck roast or stew meat in to 1" pieces. Trim away any big pieces of connective tissue or fat, then season with salt and pepper. Toss to cover the meat well. Set aside.

Step 2

Add avocado oil to a 5 quart dutch oven and heat over medium high until the oil shimmers; 1 to 3 minutes. Just watch your oil. All dutch ovens are different. Add the meat in a single layer and sear on one side without turning the meat. 2 to 3 minutes, then turn the meat to brown all sides. If all your meat doesn't fit, take out the first half, put it on a plate and sear the second half. Then return all the meat to the pot.

Step 3

Add the tomatoes, beef broth and onion. Cover and simmer on low 1 hour.

Step 4

After 1 hour, add the bay leaves, celery, carrots, potatoes, Worcestershire sauce, thyme, and basil. Simmer covered until the vegetables are soft and the meat is fork tender--another 30 to 45 minutes.

Step 5

Mix the flour and water together in a small bowl or cup. It will be thick. Add one tablespoon at a time to your simmering soup, stir and wait a minute or two. I like to add it slowly to control how thick the sauce becomes. You can add all of the flour and water mixture, or a bit less. I find 5 tablespoons to be about right though.

Step 6

Serve warm with crusty bread, cornbread, or rolls.