Description
This Easy Homemade Beef Stew features tender chunks of beef chuck roast slow-cooked with carrots, potatoes, and a rich, savory broth seasoned with garlic, tomato paste, and fresh thyme. Perfect as a comforting, hearty meal, this stew is simple to prepare and yields a satisfying dinner.
Ingredients
Scale
Beef and Seasoning
- 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 and Aromatics
- ½ Yellow Onion (Chopped Large)
- 4 Garlic Cloves (minced)
- 1 Large Carrot (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.
- Season the beef: Season the beef chunks on all sides with kosher salt and black pepper. Sprinkle the gluten-free flour over the beef and toss to coat evenly.
- Brown the beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes on all sides. Transfer browned beef to a plate and set aside.
- Sauté vegetables: Add chopped onion, minced garlic, and carrot pieces to the Dutch oven. Cook for 2-3 minutes, stirring occasionally, until lightly browned and fragrant.
- Add remaining ingredients: Stir in diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Simmer and transfer to oven: Bring the mixture to a simmer while stirring, then return the browned beef to the pot. Cover the Dutch oven.
- Cook the stew: Transfer the covered pot to the preheated oven and cook for 2 to 2.5 hours, or until the beef is very tender.
- Finish and serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme and serve warm.
Notes
- For extra flavor, marinate beef chunks in Worcestershire sauce before cooking.
- You can use other root vegetables like parsnips or turnips in place of or along with the carrots and potatoes.
- If you don't have a Dutch oven, use any oven-safe heavy pot with a lid.
- To make this recipe gluten-free, ensure the flour and Worcestershire sauce used are certified gluten-free.
- Leftover stew keeps well in the fridge for 3 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
