Description
This easy homemade beef stew is a comforting and hearty dish featuring tender chunks of beef chuck roast simmered with fresh vegetables in a rich, savory broth. With a simple prep and slow oven cooking, it creates deep, succulent flavors perfect for a satisfying meal.
Ingredients
Meat and Seasonings
- 2 pounds Beef Chuck Roast (cut into 2-inch chunks, excess fat removed)
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten)
Vegetables
- ½ Yellow Onion (chopped large)
- 4 Garlic Cloves (minced)
- 1 Large Carrot (or two small-medium, cut into 2-inch chunks)
- 2 Yukon Gold Potatoes (diced into 2-inch pieces)
Liquids and Flavorings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
- 2 tablespoons Olive Oil (or avocado oil)
Instructions
- Preheat Oven: Preheat your oven to 325° F to prepare for slow cooking the stew, which helps tenderize the beef and meld the flavors.
- Season and Coat Beef: Season the beef chunks thoroughly on all sides with kosher salt and black pepper. Then sprinkle with gluten-free all-purpose flour and toss to coat evenly, which will help brown the meat and thicken the stew later.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches, cooking each side for 3-4 minutes until a deep crust forms. Transfer the browned beef to a plate and set it aside.
- Sauté Aromatics: In the same Dutch oven, add chopped yellow onion, minced garlic, and carrot chunks. Cook for 2-3 minutes, stirring occasionally, until the vegetables are lightly browned and fragrant.
- Add Remaining Ingredients: Add the diced Yukon Gold potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce to the pot. Stir well and use a wooden spoon to scrape up any browned bits stuck to the bottom to maximize flavor.
- Simmer and Combine: Bring the mixture to a simmer on the stovetop while stirring and then return the browned beef chunks to the pot. Stir to combine all ingredients evenly.
- Bake in Oven: Cover the Dutch oven with its lid and carefully transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef becomes very tender and the flavors are fully developed.
- Finish and Season: Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Serve the stew warm, garnished with fresh thyme leaves.
Notes
- For a gluten-free version, be sure to use gluten-free all-purpose flour as indicated.
- Feel free to substitute olive oil with avocado oil or your preferred cooking oil.
- Using a Dutch oven allows for even heat distribution and great flavor development during the oven cooking process.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- You can add other vegetables such as celery or parsnips for variation if desired.
