2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried
tends to be to tough in the stew so I don'
t recommend it) 2 (14 oz) cans good quality beef broth, preferably
low fat /
low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded
T 2 bay leaves