Ingredients
1.5 - 2 lb. boneless chuck roast, cut into 1"-2" pieces
2 TBS Canola oil
1 med-large onion, chopped
1 8 oz. can tomato sauce
2 cans beef broth
1-2 tsp dried marjoram
1-2 TBS Worchestershire Sauce
Salt and pepper
Preparation
Pat beef pieces dry with paper towels and season well with salt and pepper. Heat oil in a large saute pan until hot and shimmering. Brown beef in batches on all sides (don’t crowd). Set beef aside and saute onion in same pan, stirring for about 2 minutes. Add beef broth to deglaze. Return beef to pan and add marjoram and Worchestershire. Add enough water to cover the beef. Bring to boil, then simmer for a few hours. Thicken with 2 TBS flour mixed with 1/4 cup cold water.
Can increase beef broth for more sauce.
