Description
This Easy Homemade Beef Stew is a classic comfort food dish. Tender chunks of beef chuck roast are slow-cooked with potatoes, carrots, and a rich, flavorful broth, resulting in a hearty and satisfying meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 2-inch chunks, excess fat trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons gluten-free all-purpose flour (or whole wheat flour for non-gluten-free)
- 2 tablespoons olive oil (or avocado oil)
- 1/2 medium yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 1 large carrot (or 2 small-medium carrots), cut into 2-inch chunks
- 2 Yukon Gold potatoes, peeled and diced into 2-inch pieces
- 2 cups beef broth (see notes)
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons fresh thyme leaves (for garnish, plus more for cooking)
- Salt and pepper
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Season and Flour Beef: Season the beef chuck roast chunks generously on all sides with the kosher salt and black pepper. Sprinkle the flour over the seasoned beef and toss to coat evenly.
- Sear Beef: Heat the olive oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat. Brown the beef in batches, for 3-4 minutes per batch, until all sides are seared. Do not overcrowd the pot; work in batches if necessary. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
- Sauté Vegetables: Add the chopped onion, minced garlic, and carrot chunks to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes, or until the vegetables begin to soften and are lightly browned.
- Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and 2 teaspoons of fresh thyme leaves (or 1 tsp of dried) to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds flavor!).
- Combine and Simmer: Bring the mixture to a simmer, stirring to combine all the ingredients.
- Return Beef: Return the browned beef to the Dutch oven, nestling it into the liquid and vegetables.
- Cover and Bake: Cover the Dutch oven tightly with its lid.
- Bake: Transfer the covered Dutch oven to the preheated oven. Cook for 2-2 1/2 hours, or until the beef is very tender and easily pierced with a fork.
- Remove Bay Leaf and Season: Remove the bay leaf from the stew. Taste the stew and season with additional salt and pepper, if needed.
- Serve: Ladle the stew into bowls and serve warm. Garnish with additional fresh thyme leaves, if desired.
Notes
- Beef Broth: Use low-sodium beef broth to control the saltiness of the stew.
- Gluten-Free: To make this recipe gluten-free, be sure to use gluten-free all-purpose flour and check that your Worcestershire sauce and beef broth are gluten-free.
- Vegetables: You can add other vegetables to this stew, such as celery, parsnips, or turnips.
- Serving Suggestions: This beef stew is delicious on its own or served with crusty bread, mashed potatoes, or rice.
- Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days.