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Start with cubing 1.5 - 2 pounds of Beef Chuck Roast, season with ½ tbsp of salt, 1 tbsp of Worcestershire and 2 tbsps of flour to coat all the beef.
In an large pot heat 2 tbsp of avocado oil on medium heat high heat and sear the beef a few minutes on each side to form a crust. You most likely have to sear the steak half at a time to not over crowd the pot.
Remove the beef and add another tbsp of oil, 1 cup chopped onions, 2 cups chopped celery and 4 minced garlic cloves.
Cook on low heat for a few minutes and then add a sprinkle of oregano and 2 tbsps of tomato paste.
Cook for a few minutes before adding 32oz's of beef stock.
Cover with a lid for 30 minutes.
Lastly add 2 cups sliced carrots and 4 quartered yellow potatoes, 2 cups of water and 1 tbsp of salt.