Description
This easy homemade beef stew is a warm, hearty dish perfect for comforting meals. Tender chunks of beef chuck roast are browned and slow-cooked with aromatic vegetables, rich beef broth, tomato paste, and herbs, resulting in a flavorful and satisfying stew that serves six.
Ingredients
Beef
- 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 flour for non-gluten option)
- 2 tablespoons Olive Oil (or avocado oil)
Vegetables and Flavorings
- 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
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (for garnish)
Liquids and Sauces
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
Instructions
- Preheat Oven: Preheat your oven to 325° F to prepare for slow cooking the stew in a Dutch oven.
- Season and Flour Beef: Season the beef chunks evenly with kosher salt and freshly ground black pepper. Sprinkle gluten-free all-purpose flour over the beef and toss to coat all sides, this helps with browning and thickening the stew.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches for about 3-4 minutes on each side. This step sears in the flavor but does not cook the beef fully. Set the browned beef aside on a plate.
- Sauté Aromatics: Add chopped yellow onion, minced garlic, and carrot pieces to the Dutch oven. Cook the mixture for 2-3 minutes, stirring occasionally, until the vegetables are lightly browned and fragrant.
- Add Remaining Ingredients: Stir in the diced potatoes, beef broth, tomato paste, bay leaf, Worcestershire sauce, and fresh thyme leaves. Use a wooden spoon to scrape and loosen browned bits from the bottom of the pot, adding depth of flavor.
- Simmer and Transfer: Bring the mixture to a simmer on the stovetop, then return the browned beef chunks to the Dutch oven. Cover the pot with a lid and transfer it to the preheated oven.
- Slow Cook the Stew: Cook for 2 to 2.5 hours, or until the beef becomes very tender and the flavors meld together beautifully. Remove the bay leaf, taste, and adjust seasoning with salt and pepper if needed.
- Serve Warm: Garnish with fresh thyme leaves and serve your hearty beef stew warm for a comforting meal.
Notes
- For thicker stew, you can remove the lid during the last 30 minutes to reduce the liquid slightly.
- Substitute other root vegetables like parsnips or turnips based on preference.
- If gluten is not a concern, all-purpose flour can be used instead of gluten-free flour.
- Use low-sodium beef broth to control saltiness.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
