Homemade Beef Stew Recipe
A warm, hearty beef stew that brings comfort with rich flavors and tender vegetables, perfect for chilly evenings.
Ingredients
- 2 pounds Beef Chuck Roast
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour or Whole Wheat Flour
- 2 tablespoons Olive Oil or Avocado Oil
- ½ Yellow Onion, chopped large
- 4 Garlic Cloves, minced
- 1 Carrot, cut into 2-inch chunks
- 2 Yukon Gold Potatoes, diced into 2-inch pieces
- 2 cups Beef Broth
- ¼ cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves, to garnish
Instructions
- Preheat your oven to 325° F.
- Season the beef chunks with kosher salt and coarsely ground black pepper, then sprinkle flour over the beef and toss to coat evenly.
- Heat olive oil in a Dutch oven over medium heat. Brown the beef chunks in batches for about 3-4 minutes until they have a nice crust, then transfer them to a plate once done.
- Add chopped onions, minced garlic, and carrot chunks to the pot. Cook for 2-3 minutes, stirring frequently, until the vegetables begin to soften.
- Stir in diced potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Scrape any browned bits from the bottom of the pot for extra flavor.
- Bring the mixture to a simmer, stirring well. Return the browned beef to the pot and mix everything together.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 to 2.5 hours until the beef is fork-tender.
- After cooking, remove the bay leaf and taste to season with additional salt and pepper if needed. Serve the stew warm.
Notes
- Take time when browning the beef for better flavor; use fresh herbs for garnish; adjust consistency by simmering uncovered for thicker stew; consider making it a day ahead for deeper flavors.
Nutrition
Calories: 410kcalCarbohydrates: 32gProtein: 36gFat: 18gSaturated Fat: 6gSodium: 700mgFiber: 4gSugar: 3g
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