INGREDIENTS
2
lbs Chuck roast or other stew beef
4
Carrots, large
1 cup
Celery
4 cloves
Garlic
1 1/2 cups
Green peas, frozen
1 tbsp
Italian parsley, fresh
1 tsp
Oregano, dried
2
lbs Russet potatoes
1 tsp
Thyme, dried
1
Vidalia onion, large
1 cup
Beef broth
2 tbsp
All-purpose flour
2 tsp
Black pepper, freshly ground
1 tsp
Red pepper flakes
2 tsp
Salt
4 tbsp
Olive oil, extra-virgin
3 tbsp
Butter, salted
1/2 cup
Half-and-half
1/2 cup
Milk
1 cup
Water