Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1 teaspoon garlic powder1/2 teaspoon pepper2 tablespoons olive oil4 cups water1 large onion, chopped1 celery rib, sliced4 garlic cloves, peeled and sliced4 teaspoons beef bouillon granules2 bay leaves1/2 pound sliced fresh mushrooms
Preparation
Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef.
