Beef Stew For A Crowd

• 2 tablespoons olive oil
• 1 (4-pound) chuck roast, trimmed and cut into 1-inch pieces
• 3 quarts beef stock
• 3 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces
• 2 (28-ounce) cans crushed tomatoes
• 2 (14.5-ounch) cans fire-roasted diced tomatoes, undrained
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 teaspoons ground black pepper

1. In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add roast; cook for 15 minutes, stirring frequently, until browned. Add beef stock. Reduce heat to medium-low; simmer, covered, for 1 hour. Add potatoes, carrots, onion, tomatoes, garlic powder, salt, sugar, and pepper, stirring to combine. Simmer, uncovered, for 2 hours, stirring occasionally.

olive oil, chuck roast, beef stock, russet potatoes, carrots, yellow onion, tomatoes, tomatoes, garlic, salt, sugar, ground black pepper

Taken from www.epicurious.com/recipes/member/views/beef-stew-for-a-crowd-50113626 (may not work)