Peggy's Beef Stew

Beef chuck roast - cut in small pieces
Pepper - freshly ground
Sprinkle on meat after you have patted it dry

Onions - Chopped
Carrots - Diced
Celery - Diced
Extra virgin olive oil - heat olive oil in cast iron pot and starting with onion sauce till soft then add celery, carrots and garlic and do the same.
Garlic cloves - finely sliced

Remove from pot and set aside.
Add more olive oil and brown meat in batches.
Mushrooms-button 8-12 oz sliced
Brown mushrooms - 4 oz chopped
Shitaki mushrooms - 2-4 oz chopped
Frozen pearl onions - entire bag
Add everything back to pot
Cover with red wine
Add one box low salt or unsalted beef broth.
1/4 cup catchup (I wanted tomato paste but didn't have any)
4-8 springs of Thyme
Parsley - chopped
Pepper freshly ground
Add herbs to pot
Cover and cook at least one to two hours. I had to let it cool at his point and put it in the fridge for 2 days. I then cooked it for 2 more hours on tip of stove till meat was tender.

Green beans frozen
Peas frozen
Tomatoes diced
Chicken Broth - just enough to add some liquid
I added this the 3rd day we ate the stew
Served with cheese bread and egg noodles. Delicious!! I will make this again.