Description
This Easy Homemade Beef Stew features tender beef chuck chunks slow-cooked with hearty carrots and Yukon gold potatoes in a rich, savory broth seasoned with garlic, onion, tomato paste, and fresh thyme. Perfect for a comforting and satisfying meal.
Ingredients
Scale
Meat 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
- 2 tablespoons Olive Oil
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 Seasonings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
Instructions
- Preheat Oven: Preheat the oven to 325° F to prepare for slow cooking the stew.
- Season and Coat Beef: Season the beef chunks with kosher salt and black pepper, then sprinkle gluten-free flour over them and toss to coat evenly.
- Brown Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes per batch on all sides, then transfer browned beef to a plate.
- Sauté Vegetables: Add chopped onion, minced garlic, and chopped carrot to the Dutch oven and cook while stirring occasionally for 2-3 minutes until lightly browned.
- Add Remaining Ingredients: Stir in diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to loosen browned bits.
- Simmer and Transfer to Oven: Bring the mixture to a simmer, return the browned beef to the pot, cover with a lid, and transfer the Dutch oven to the preheated oven.
- Cook Stew: Cook for 2 to 2.5 hours until beef is very tender. Remove the bay leaf and adjust seasoning with salt and pepper.
- Serve: Serve the stew warm, garnished with fresh thyme leaves.
Notes
- Use gluten-free flour to keep the stew gluten-free or whole wheat flour for a non-gluten-free option.
- Brown the beef in batches to ensure proper browning and avoid steaming.
- Browning the vegetables adds extra depth of flavor to the stew.
- This stew tastes even better the next day as flavors meld together.
- To make it quicker, use a pressure cooker or Instant Pot, but adjust cooking times accordingly.
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
